Question 2: What is the best way to stew pig's heart and lung? Wash the heart and lungs and soak them in cold water for 2-3 hours to remove blood and odor from the heart and lungs.
Stir-fry the sugar-colored oil, bring it to a boil, add a proper amount of white sugar until the white sugar burns evenly, and pour it into the heart and lungs drenched with water after smoking.
Stir-fry heart and lungs, dye them dark red, add cooking wine, onion, ginger, octopus, star anise, cinnamon, nutmeg, pepper, soup stock, salt, chicken essence, soy sauce, wolfberry acid residue and pepper, boil over high fire, remove blood foam, and turn to low fire for 40 minutes.
Bake in the oven for 200 15 minutes.
Pork heart: 1 Stir-fry until cooked, slice and stir-fry with pepper.
2 After the sauce is mixed with the sauce, it is mixed with the fresh green vegetables.
Pig lung; Ingredients: pig lungs, three or four peppers; Accessories: appropriate amount of vegetable oil, half chopped onion, 5 aniseed, sliced ginger, appropriate amount of soy sauce, vinegar, a spoonful of sugar, appropriate amount of salt, monosodium glutamate, a spoonful of bright oil, a spoonful of starch mixed with water (diluent), chopped coriander, and shredded carrot. 1. First, wash the pig lungs and cut them into pieces half a finger wide. At the same time, add water to the wok and boil it. Put the lung slices into the pot, remove them with a colander and clean the water for later use. Slice the pepper. If you don't like spicy food, remove the spicy tendons first. 2. Add base oil and star anise to the wok. When the oil is heated to 70-80%, add sugar, onion and ginger in turn. When the fragrance comes out, add soy sauce and vinegar, add lung slices and stir-fry with high fire for a few times, then add pepper and salt, stir-fry for a few times, add monosodium glutamate and well-mixed water starch, and finally add bright oil and stir-fry for two spoonfuls. Finally, sprinkle coriander and carrot on the plate and serve.
Question 3: How to cook the heart and lungs of braised pigs? Wash the heart and lungs and soak them in cold water for 2-3 hours to remove blood and fishy smell from the heart and lungs. Stir-fry the sugar-colored oil and open it until the sugar burns out evenly. Smoke poured into the heart and lungs soaked by water. Stir-fry the heart and lungs and dye them dark red evenly. Add cooking wine onion ginger, star anise, cinnamon, pepper, soup stock, refined chicken salt, soy sauce, medlar, acid residue and pepper. Boil over high fire to remove blood foam. Bake in the oven for 40 minutes. . . .
Question 4: The practice of braising pork heart and lung. The braised beef in Sichuan cuisine is very distinctive. After serving, the color is rosy, the spicy taste is pure and the beef is soft and rotten. Pay attention to several aspects when cooking Sichuan-style braised beef: 1. To make a large piece of beef, first use a piece of water to fly, then change the knife after shaping, so that the shape of beef is more regular and beautiful; Don't change the beef knife too small, because it will shrink badly when it matures. If it is too small, it will appear broken. 3. After the beef is changed into small pieces, fly the water again; 4. Add rapeseed oil, stir-fried bean paste, dried chili festival, whole chili (it is best to use Dahongpao), pat ginger and onion festival, add beef and stir-fry, and then add spices (star anise, cinnamon, fennel, cardamom, fragrant leaves, cloves, rhizoma Dioscoreae Septemlobae, tsaoko, dried tangerine peel, etc.). ), stir-fry and add beef bone soup (tap water is not added directly). The beef made in this way can be mixed with your favorite raw materials, such as potatoes, mushrooms, flour and so on. , and then burned together, it can be thickened or partially thickened.
Question 5: How to cook the heart and lungs of home-cooked braised pigs? Boil it half-cooked, and then change the knife. Generally, the steps of braised dishes are to add oil first, then stir-fry the sugar color, add some meat and soy sauce, and add some soup. What dressing should I put in? If I like to cook roast chicken, I will put sugar and collect juice.
Question 6: How to stew pig heart? 1. Put a piece of shredded ginger into cold water, pour some cooking wine, and put the washed pork heart into it to boil. You can remove blood and smell.
2. After the water is boiled, take out the pig's heart and slice it, so that it doesn't need to be overcooked, because we have to braise in soy sauce next.
3. Put the oil in the pot, put the ginger slices and garlic in the pot, stir fry and add the pig heart. Stir-fry the pork heart for a while, add a little salt, soy sauce, red pepper and cooking wine, and stir-fry until the pork heart changes color.
4. Add a little water to stew slowly, and add a little monosodium glutamate when the water boils. Load the plate.
Question 7: How to stew pig heart and lung? Wash the heart and lungs and soak them in cold water for 2-3 hours to remove blood and odor from the heart and lungs.
Stir-fry the sugar-colored oil, bring it to a boil, add a proper amount of white sugar until the white sugar burns evenly, and pour it into the heart and lungs drenched with water after smoking.
Stir-fry heart and lungs, dye them dark red, add cooking wine, onion, ginger, octopus, star anise, cinnamon, nutmeg, pepper, soup stock, salt, chicken essence, soy sauce, wolfberry acid residue and pepper, boil over high fire, remove blood foam, and turn to low fire for 40 minutes.
Bake in the oven for 200 15 minutes. . . . .
Question 8: How to fry pig heart and lung?
Ingredients: pork heart 1 50g, green pepper 1 00g, cooked lard 250g (70g actually), sugar 5g, salt1g, sesame oil 5g, soy sauce10g, monosodium glutamate1g, etc.
Exercise:
1. Cut the pig heart into pieces 5 cm long and 2 cm wide.
2. The green pepper is pedicled, peeled, washed and cut into diamond-shaped pieces.
3. Put the pig heart into a bowl, add half of the salt, and humidify10g starch and mix well for sizing.
4. Heat the pan and oil pan, add lard. When the oil is 50% hot, put the pig heart into it until it is oily.
When it is 80% hot, pour the pig heart into the colander to filter the oil.
5. Leave 15g oil in the original pot, add green pepper and stir-fry for a few times, then add soy sauce, salt, sugar and a little fresh soup, then pour pork heart, add monosodium glutamate, pour wet starch, stir-fry for a few times, pour sesame oil, and take it out of the pot and put it into a basin.
Question 9: Practice, how to cook the heart and lung of braised sheep, and the routine practice of braised sheep heart and lung:
1. Heart and lungs of sheep who drink enough water.
cut into thin slices
3. The accessories are ready and cut.
4. Hot pot, cold oil and cooking accessories
5. Stir-fry sheep's heart and lungs
6. Pour in the right amount of soy sauce and mix well.
7. After the sheep heart and lung are fried, pour in the right amount of cooking wine.
8. Pour in the right amount of pepper
9. Pour in the right amount of thirteen fragrant powders.
10. Pour in pepper.
1 1. Pour proper amount of water and stew over medium heat.
12. Cut garlic sprouts and Chinese cabbage roots.
13. Add some sugar to taste when the stew is almost done.
14. Stir the Chinese cabbage roots evenly.
15. Add some salt.
16. Add garlic sprouts, turn off the heat and stir fry evenly.
skill
Sheep's heart and lungs are soaked in blood in advance, and then put into a pot for blanching.
Question 10: How to make stewed chicken feet with Chinese and Hong Kong pig hearts on the tip of the tongue?
Ingredients: 400 grams of pig heart,
Accessories: angelica10g, black beans 200g, dried mushrooms 20g,
Seasoning: 5g of onion, 5g of white garlic and 5g of ginger.
working methods
1. Cut the pig heart into two pieces, wash it and blanch it with hot water.
2. Wash the onion and ginger, cut the onion into sections and slice the ginger.
3. Peel and wash garlic.
4. Boil the blanched pig's heart in 6 cups of water, remove the foam and oil slick, add half an onion, a little ginger and garlic, then add the soaked black beans and cook with slow fire 1 hour.
5. Boil Angelica sinensis with 2 cups of water into 1 cup, and then add the pig heart soup.
6. Finally, add the soaked mushrooms and cook for half an hour on medium heat.