The reason why charcoal-grilled pig heart is a must-try delicacy in Shenyang is because charcoal-grilled pig heart nourishes the liver in spring and the heart in summer, and the taste is very authentic. Different places have different characteristics, and there is also a delicacy that can symbolize the local area, and Shenyang is no exception. A famous snack in their place is charcoal-grilled pig heart. Pig heart is a delicacy that is eaten every year when pigs are killed in rural areas. However, many rural friends do not know how to cook, so they cook it directly in the hot pot and eat it. It is very crispy and delicious. Charcoal-grilled pig heart is a delicacy that people have slowly developed. Its nutritional value is very High. Next, let me tell you why you can’t miss the delicacy of pig heart when you go to Shenyang.
What you must not miss when visiting Shenyang is the charcoal-grilled pig heart, because this delicacy nourishes the liver in spring and the heart in summer. It is very beneficial to our health. When we go to various food stalls, we will find that barbecue stalls usually have roasted pig hearts. This dish is very popular, and it is very popular. The taste of the pig heart is also very good. Many people will selectively eat some of it. It is said that it has the effect of calming the mind and rejuvenating the mind, so everyone wants this delicacy to be indispensable in barbecue stalls. In fact, many people will choose it because it has so many effects and has a great effect on the internal organs in our body, so everyone will choose the delicious dish of charcoal roasted pig heart.
What you must not miss when you go to Shenyang is the charcoal-grilled pig heart. Another reason is that it tastes very good. Usually when we cook pig heart at home, we usually put it directly on the It is cooked in a pot, but the charcoal-roasted pig heart is different. First cut the pig heart in half, then soak it with some ingredients for about half an hour, then wrap it with tin foil and put it in the oven, and bake it for about an hour. Open the wrapping paper and wipe off the moisture. Bake it for another ten minutes to get crispy but not greasy pig heart.
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