Yellow throat belongs to internal organs, which contains certain bacteria. It is best to cook 1 to 3 minutes, and the color changes. You can eat it when it is fully cooked. When boiling yellow throat, the fire must be strong, so that the soup is always boiling. The longer vegetables are cooked in the pot, the more nutrients are destroyed and the umami flavor is easily lost. If you cook before the pot boils, germs and parasite eggs can be easily killed.

Related introduction

Rinsing the yellow throat is actually very simple, just like rinsing mutton. After boiling, put the yellow throat into the hot pot 1 to 3 minutes, but you must pay attention to the fact that the yellow throat you choose must be fresh and clean, and the rinse time should be as long as possible.

Although the yellow throat carries a throat word, it has nothing to do with the throat. Yellow throat is a kind of food in Chongqing hot pot, which comes from the large blood vessels of pigs, cows and other domestic animals, generally the aorta, also known as the 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.