Yellow throat is a kind of internal organs of animals, which is easy to be cooked. Generally, water only needs to be boiled for about 3-4 minutes after boiling. It should not be cooked for too long, which will easily lead to aging of yellow throat, loss of nutritional value and reduction of its nutritional value and edible value.
The bottom fire of the hot pot must be strong, so as to keep the soup in the pot boiling. If vegetables are cooked in the pot for too long, the nutrients will be destroyed and the flavor will be easily lost. If eaten before boiling, germs and parasite eggs will not be completely killed.
Yellow throat
Yellow throat is a kind of food in hot pot, which comes from the large blood vessels of domestic animals such as pigs and cows, usually aorta, also known as heart tube, and is often misunderstood as esophagus or trachea. In hot pot dishes, it can be divided into prepared yellow throat and fresh yellow throat, and its important feature in hot pot is crispness.
Yellow throat is not only used for hot pot, but also for fried yellow throat with fungus. In addition, in Guizhou cuisine, there is a dish called Gongbao Yellow Throat. In hot pot dishes, bezoar throat is thicker and tastes better than pig yellow throat. But it is more troublesome to deal with bezoar throat. If it is not handled properly, it tastes soft and cannot be chewed, but many professional foodies like to eat bezoar throat.