Should the pork heart stew be blanched, and what should the pork heart soup be stewed

Yes. 1. Buy the pig heart and soak it in water to remove the blood, cut it into large pieces and blanch it, then wash it with water to remove the floating powder, drain the water and store it in the refrigerator, and take as much as you want when eating.

2. Cut the processed pork heart into long strips straight, put it in a bowl, and add rock sugar and jujube kernels.

A piece of ginger, pour in water, cover the lid and steam in a pot, bring to a boil over high heat and steam for about 2 3 hours.

Whether to blanch the pork heart stew soup, it is best to blanch the pig's trotter stew soup, because the blanching will be very clean and not corroded.

Blanching is required. Cut the pig heart in half, and clean the inner fascia and bruises, this step is very critical, you can remove the fishy smell of the pig heart, and then put the pig heart into the pot to boil, which can remove the impurities on the surface of the pig heart, fishy smell.

The stewed pork heart soup can also be washed first, and it is okay to blanch it, so that the boiled pork heart will have less fishy smell and the soup will be more delicious.

Pig heart stew needs to be blanched, because there is a lot of blood foam in the pig's heart, and if you don't boil the water to stew the soup, there will be a lot of blood foam, which is very fishy and not delicious.

There is no need to blanch, and it is not used for stir-frying, just put the pork heart into the pot directly in the stewed soup.

When the pork heart is stewed in soup, it is also necessary to blanch the pork heart, so that the aroma of the pork heart can be removed. That's it.

The pork heart itself has a fishy smell, so it should still be blanched with cooking wine and water before stewing the soup to remove its fishy smell.

Whether the pork heart is stir-fried or stewed, it must be blanched, and the blood in the middle must be removed.

I bought the pork heart and said that I would blanch it with water, so that it could get rid of its fishy smell.

The pork heart stew should be blanched, I hope it can help you.

Cut it open, blanch it, and there will be blood foam.

Pork heart stew, do you want to blanch it? I think it's best to blanch the pork heart stew because it is more hygienic and has less milky smell.

When this pork heart is stewed, you can blanch them with water, so it won't taste so big, and then it will taste better.

When the pork heart is stewed in soup, the pig heart should also be blanched, so that the fishy smell of the pig heart can be released. Good taste.

1.Wash the pig's heart, remove the blood in the blood vessels, cut it into small pieces, remove the core of the lotus seeds, and wash the red dates and longan.

Lotus seed pork heart soup.

2.Heat the vegetable oil in the pot, stir-fry the green onion and ginger until fragrant, add soy sauce, salt and water, add the pork heart, lotus seeds, longan meat, red dates, bring to a boil, and simmer until the lotus seeds are soft and soft. Add monosodium glutamate and sesame oil before cooking.

Health Tips: This soup has both nutritional and therapeutic value. It has the function of nourishing the heart and spleen, nourishing the blood and calming the nerves. It is suitable for fatigue at work, excessive mental pressure during exams, etc., resulting in weakness and palpitations, restless sleep, forgetfulness and other conditions.

For colds and fevers, it is not advisable to eat this soup.

1.Prepare the ingredients and wash them.

2.Put water in a pot, add ginger slices and bring to a boil.

3.Put the cleaned pork hearts in a pot and cook for about 1 minute.

4.Wash the blanched pork hearts and set aside.

5.In addition, boil water and add lotus seeds, red dates, candied dates and pig hearts to the pot together.

6.Simmer on high heat for 5 minutes, reduce heat to low and simmer for 1 and a half hours. Add salt to taste appropriately.

1 pork heart, 15 grams of red dates, 15 grams of Poria cocos, 5 grams of Yuanzhi, appropriate amount of monosodium glutamate and refined salt.

Method 1: Cut open the pig heart and wash it clean.

2. Poria cocos, red dates, and Yuanzhi are packed in fine gauze bags and tied tightly with ropes.

3. Put the cloth bag and the pig's heart into the casserole, add an appropriate amount of water, boil over high heat, and skim off the surface foam.

4. Switch to low heat and simmer until the pork heart is fully cooked, add a little refined salt and monosodium glutamate to taste.

1 pork heart, 25 grams of red dates, longan, green onion, ginger, Sichuan pepper, and seasoning.

1. Wash the pig heart into two, wash and squeeze the blood, and rinse;

2. Put the pork heart in the pot with cold water, add the green onion and ginger, Shao wine, Sichuan pepper and spices, and cook over low heat for about 30 minutes;

3. Take out the boiled pork heart and let it cool;

4. Cut the pork heart into thin slices;

5. Add red dates and peeled longan;

6. Put it in the steamer and cover it with plastic wrap, steam it for half an hour after covering, take it out and add a little salt to eat.

Ingredients: 150 grams of lean meat, 1 pork heart.

Seasoning: 10 grams of longan, 5 red dates, 15 grams of lotus seeds, 5 grams of ginger, 10 grams of tangerine peel, a little salt, 1 tablespoon of rice wine.

Method 1: Put lean meat and pork heart into boiling water and fly water, remove the blood water, wash it with cold water, and slice it for later use.

2. Add water to the soup pot and bring to a boil over high heat, add lean meat slices and pork heart slices, turn to low heat and cook for about half an hour, remove and set aside.

3. Add longan, red dates, lotus seeds, ginger slices, and tangerine peel to the soup pot and cook over low heat for about 30 minutes.

4. Put the boiled pork heart slices and lean meat slices into the soup pot, and after boiling, add salt and rice wine and mix well.

Raw materials: dried tea tree mushrooms, pig hearts, red dates, longan, ginger slices, salt, cooking wine.

1: First prepare a handful of dried tea tree mushrooms in a bowl, add an appropriate amount of warm water to soak for a while, take out a pig's heart, cut it from the middle, cut off the excess fascia on the pig's heart, then cut the processed pig's heart into slices and soak it in water for 30 minutes.

2: Take out the soaked pork heart, squeeze out the water inside, pour cold water into the pot, blanch the pig heart, pour an appropriate amount of cooking wine and stir well, boil over high heat, take it out after boiling, go through cold water again, and wash off the white foam on it.

3: Put the brewed dried tea tree mushrooms on the cutting board, remove the old roots on it, then cut it into small pieces, and prepare a few red dates to remove the jujube cores and dry longan.

Peel as a backup.

4: Pour plenty of water into the casserole, put the pork heart, dried tea tree mushrooms, longan, red dates, and ginger slices into it and boil over high heat, skim off the white foam on it, turn to low heat and cover the pot, simmer for 40 minutes, sprinkle with an appropriate amount of salt, stir evenly and then you can get out of the pot.

To do so, add ginger slices and bring to a boil in cold water.