Materials: 300 grams of yellow throat, half an onion, 1 piece of ginger, 6 cloves of garlic, 1 section of green onion, 10 grams of dried chili, 3 grams of peppercorns, 1 tablespoon of bean paste, 50 grams of beer, 1 tablespoon of light soy sauce, ? tablespoon of salt, ? tablespoon of chicken essence, ? tablespoon of white sugar.

Practice:

1. Yellow throat washed and sliced, onion cut into pieces. Ginger sliced, garlic diced, onion diced, dried chili pepper cut into segments.

2. Put a moderate amount of oil in the pot, the oil temperature to 7% heat, add ginger and garlic, dry chili, pepper, pepper, bean paste 1 tablespoon stir fry.

3. Add yellow throat, onion, diced scallions, 50 grams of beer and stir-fry, add 1 tablespoon of soy sauce, ? tablespoon of salt, ? tablespoon of chicken essence, ? tablespoon of sugar and stir-fry evenly.

Yellow throat is a kind of food in Sichuan hot pot, from the large blood vessels of pigs, cows and other domestic animals, usually the aorta, also known as the heart tube, often misunderstood as the esophagus or trachea, and in hot pot dishes are divided into the hair yellow throat and fresh yellow throat, in the hot pot is an important feature of crisp.

Yellow throat is not only used in hot pot, but also made into wood ear fried yellow throat. In addition, in Guizhou cuisine, there is the dish of Palace Explosion Yellow Throat.

While yellow throat has the character for throat, it actually has nothing to do with throat. The scientific name for yellow throat is aortic arch, which is the large arterial vessel coming out of the ventricle. The arterial vessels coming out of the left ventricle are thicker, while the arterial vessels coming out of the right ventricle are thinner, and can be used to shabu-shabu the yellow throat.

Pig yellow throats are about 60 to 70 centimeters long, while beef yellow throats are at least 1 meter long. Prof. Liu Wenzong said that the most commonly eaten yellow throat is part of the blood vessels in the pig's body, and the main component is smooth muscle, which is a protein, and has a higher nutritional value compared to internal organs such as the liver and stomach.