First, the practice of exploding pig hearts with green onions
material
500 grams of pig heart, 6 onions, ginger 10 grams, 4 garlic kernels, 2 peppers, a. salt 1/4 teaspoon, cooking wine 1 teaspoon, white powder 1 tablespoon, protein 1 tablespoon.
method of work
1. Cut the pork heart into pieces about 0.5 cm, wash and drain, and marinate with seasoning A for about 3 minutes; Cut the onion into sections; Ginger, garlic and pepper are finely chopped for later use.
2. Mix seasoning B into sauce for later use.
3. Blanch the pork heart with the method of 1 for about 10 seconds, and then drain it for later use.
4. Hot pot, add 1 tablespoon oil, chopped onion, chopped ginger, chopped garlic and chopped pepper prepared by 1, then add pork heart prepared by method 3, stir-fry for about 10 second on high fire, pour the sauce prepared by method 2 while frying, and finally sprinkle sesame oil before taking out of the pot.
Second, the practice of steaming pig hearts with mustard tuber
material
Mustard tuber, pork heart, salt, wine, sugar, soy sauce, shredded ginger, raw flour.
method of work
1 Wash and slice the pig heart, and marinate it with salt, wine, sugar, soy sauce, shredded ginger and raw flour.
2. Add mustard tuber, drizzle with raw oil, and steam in the pot for about ten minutes.
Third, the practice of garlic exploding pig heart
material
Pig heart 500g garlic sprout 25g red pepper 1 chives 1 ginger 1 small garlic 3 cloves pepper appropriate amount aniseed appropriate amount cinnamon appropriate amount clove appropriate amount cooking oil 30g soy sauce 1 tablespoon Chili powder 1 teaspoon refined salt 1 teaspoon monosodium glutamate 0.5 teaspoon.
method of work
1. Wash the pig heart; Wash garlic seedlings and cut into sections; Wash onion and ginger and cut them into sections and slices respectively; Wash and slice peppers;
2. Put the pig heart into the water, boil it, and skim off the floating foam;
3. Add a part of onion, ginger, garlic, pepper, aniseed, cinnamon, clove and soy sauce, cook with the pig heart for 20 minutes, then take out the pig heart and slice it;
4. Put the oil in the pot, heat it, add the pepper and the remaining onion, ginger and garlic, stir-fry the pork heart slices, and then put them in the pot.
5. Put the oil in the pot, heat it, stir-fry the pepper and garlic seedlings for a while, then pour the pig heart, add Chili powder, salt and monosodium glutamate.
pay attention to
Garlic has a strong fragrance, which can serve as an appetizer. Be sure to wash the blood clots in the pig's heart.
Fourth, the practice of tearing the pig's heart by hand with flavor
material
A pig heart, pepper, aniseed, fragrant leaves, salt, shallots, onion, Donggu soy sauce, Chili oil, chicken essence.
method of work
1. A pig heart, washed, cut open, removed blood coagulation, soaked in water and changed water several times to remove blood.
2. Add pepper, aniseed, geranium and salt to the pressure cooker and press for 20 minutes.
3. After natural cooling, tear the pig heart into small strips along the muscle texture. Don't tear it hard where it can't be torn. You can cut it with a knife!
4. Chop the shallots into fine filaments, the finer the better, then soak them in cold water, and roll them naturally after a while. When making cold salad, the decorations are particularly beautiful, and the same effect can be achieved with scallions. It is important to cut them fine.
5. Put the torn pork heart, shredded chives and scallions into the dish, add Donggu soy sauce, Chili oil and chicken essence, and mix well to serve.