What is the yellow throat in the hot pot? The yellow throat in the hot pot is the aortic arch of the animal, that is, the thickest blood vessel from the heart, that is, the aortic blood vessel from the ventricle. Basically, it is one of the necessary dishes to eat hot pot in Chongqing. It tastes fragrant and crisp.
Hot pot yellow throat can be divided into prepared yellow throat and fresh yellow throat, and Haidilao hot pot (commonly known as fishing yellow throat) is mainly fresh yellow throat.
The yellow throat in Chongqing hot pot is usually pig or cow. Pig yellow throat is generally 60~70 cm, and bezoar throat is about 1 m, and its main component is smooth muscle, which belongs to protein and is higher than the nutrition of liver and stomach.
In hot pot, bezoar throat is thicker than pig yellow throat and tastes better. Niuhuang throat is not easy to mess with. If it is not handled properly, it tastes soft and chewy. But professionals usually choose bezoar throat.
How long can I eat the yellow throat in the hot pot? It is recommended to cook for 2~3 minutes.
Judging from the color, the cooked yellow throat will be deeper. Or just started to roll, it is best to hold the elastic roll with chopsticks and shake it.
You can put chopsticks in the hot pot for 7 times and 8 times (put them in the hot pot for 3 seconds), which is easy to cook, but it doesn't taste good after cooking for a long time. Yellow throat, beef louver and duck intestines will be overcooked if cooked for a long time.
In addition to hot pot, yellow throat can also be made into boiled yellow throat, just like boiled fish and sliced pork. It tastes spicy and delicious, and belongs to Sichuan cuisine. Guizhou cuisine has a yellow throat, and home cooking can stir-fry yellow-throated auricularia. Stir-fried yellow throat, dry pot yellow throat and pickled pepper yellow throat are all good
Flavor fried beef offal, all fried in yellow throat, is delicious. Roasting yellow throat is also a feature of Guangxi.