How to cook the pig heart so that it will not be hard, and how to cook the pig heart so that it will

If you want to boil the pork heart will not be hard, you can first divide the pork heart in half and blanch it in boiling water for a few minutes, and then put it in the old marinade and add water to boil for 10 to 15 minutes. But if you want the taste of the pork heart to be better, it is recommended not to take it out in a hurry when cooking the pork heart in brine, you can cover the pot and continue to simmer for 2 3 hours after turning off the heat.

How to cook pork hearts.

If you want to cook the pig heart and not be hard, you can only use a pressure cooker.

Cook it to make it feel rotten, otherwise it is normal for the meat to be hard to eat.

Pig hearts must be processed before eating, otherwise the fishy smell will be heavier, which will directly affect the taste of eating.

We first clean the outer surface of the pig heart, then cut the pig heart with a knife, dispose of the blood clots and blood vessels in the pig heart, and then rinse it with water and slice it.

After that, add salt and starch to the processed pork heart, and then knead it evenly with your hands, which can well dispose of the fishy smell.

Pig heart is one of the more important next goods on pigs, and the following aspects need to be paid attention to when purchasing:

1. Look at the color:

The color of fresh pig heart is red or light red, the fat is milky white or slightly reddish, and the spoiled pig heart muscle is reddish-brown and the fat is slightly green.

2. Look at the feel:

When buying pig heart, you can pinch it with your hands a little, the heart muscle of fresh pig heart is strong and elastic, while the heart muscle of fresh pig heart tissue is soft and inelastic.

3. Smell the taste:

Fresh pork hearts have no peculiar smell, and stale pork hearts have a particularly strong and fishy taste. If you smell a very fishy pork heart, don't buy it.

If you want to cook the pork heart without being hard, you need to divide the pork heart in half and blanch it in boiling water for a few minutes. After that, add salt, green onion, ginger, spices, star anise, and fennel in a separate pot.

and Angelica dahurica, finally put in a small amount of old brine and add water to boil for 10 to 15 minutes.

If you want to make the pork heart more flavorful, you can turn off the heat and cover the pot and continue to simmer for 2 or 3 hours, so that the pork heart can better absorb the flavor of the seasoning and the old marinade, and the taste will become better when eaten.

It is important to note that pork hearts are red meat.

Red meat, on the other hand, is characterized by thick and hard muscle fibers and high fat content, especially the saturated fat content in it is much higher than that of white meat.

Therefore, it is not advisable to eat too much pork heart, otherwise it is likely to cause cholesterol. Elevated.

First of all, you need to prepare the following ingredients: 2 pork hearts, 1 green onion, 1 piece of ginger, 5 cloves of garlic, 1 green and red pepper, 1 teaspoon salt, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and 2 soups of cooking wine.

Step 1: Process the ingredients, cut the pig heart after cleaning, remove the fascia in the center, and then clean it again, then cut it into small pieces about 6 cm wide, and then cut it vertically A few knives, don't cut it off, cut it horizontally after cutting, cut it into small pieces, so that the cut out of the pig heart is not only beautiful, but also easy to taste! After the pork heart is cut, put it in a soup bowl, add 1 tablespoon of cooking wine, add a few slices of ginger, grasp and marinate for a while!

Then remove the stems and seeds of the green and red peppers and cut them into small pieces, and cut the green onions, ginger and garlic into slices for later use!

Step 2: Add a large amount of water to the pot, then put the marinated pork heart in a pot under cold water, boil over high heat, skim off the floating powder, and remove the dry water after the pig heart turns color!

Step 3: Heat oil, add green onions, ginger and garlic, stir-fry over low heat until fragrant, pour in the pork heart, stir-fry evenly over high heat, add 2 tablespoons of light soy sauce, 1 teaspoon of salt, 1 tablespoon of oyster sauce, and then stir-fry evenly and color!

Step 4: Wait until the pork hearts are coated with the color of soy sauce, pour in the green and red pepper pieces, stir-fry over high heat until broken, then pour in a little water starch, hook the thin thickener, and pour in a little oil to get out of the pot!

Such a delicious meal, the never-ending [stir-fried pork heart] is made, friends who like this dish should follow along and try it, to ensure that this taste will not disappoint you!

Pig heart is also a more common ingredient, many friends usually love to dream when they sleep, sweating a lot, you can eat more pig heart, it can be seen that Codonopsis pork heart soup is very beneficial to the body, especially in winter when the weather is colder to drink this soup is more suitable, Codonopsis pork heart soup can also add some other ingredients according to their own needs and physique, the following will introduce you to several Codonopsis pork heart soup practices, I hope it will help you.

Method 1. Ingredients: 400g pork heart

Excipients: Codonopsis, appropriate amount of ginger, appropriate amount of salt.

1 After cleaning the pork heart, cut the pig heart, cut it into pieces, slice the ginger, slice the codonopsis, and set aside; Slice the ginger and slice the codonopsis;

2 Add an appropriate amount of water to the pot, put in the pork heart after boiling, and cook until there is no blood and water in the pig heart, then remove it and set aside;

3 After rinsing the boiled pork heart, put it in a casserole, add ginger slices, codonopsis and an appropriate amount of water, cover and simmer for two hours;

4 Finally, add an appropriate amount of salt and serve.

Method two. Ingredients: Codonopsis: 5 pieces, 15 grams of angelica, 15 grams of Schisandra chinensis, 1 pig heart.

Wash the main ingredients first, remove the fat from the pig heart, and wash it. Then put Codonopsis, angelica, and schisandra into the pig's heart, tie it up and put it in a clay pot, add an appropriate amount of water, simmer for 2 hours, and season to eat.

Method three. Ingredients: Pork heart 150g, salt, appropriate amount, Codonopsis, 10g

Method. 1. Wash the pork heart and lean meat.

2. Cut the pork heart.

3. Cut the ginger and codonopsis well.

4. Put the pork heart and lean meat in boiling water and roll over to remove the blood.

5. Rinse with water after cooking.

6. Remove the bloody pork heart and lean meat.

7. Put the pork heart and lean meat in a clay pot.

8. Add ginger and codonopsis.

9. Add an appropriate amount of water and simmer in a sky stew pot for 2 hours.

10. Add an appropriate amount of salt when the stew is ready.

1. Prepare a pig heart to cut in half, cut off the white fascia, clean the blood clot in the pig heart, wash it several times and soak it in water for 30-40 minutes, and wash it again.

2. Put the pork heart in a pot under cold water, add chives, ginger slices, star anise, cinnamon, bay leaves, peppercorns, cooking wine, boil over high heat, skim off the foam, cover the lid and cook over low heat for 25 minutes, remove and let cool.

3. Prepare a little green onion, ginger and garlic minced, cut the millet into small rings, add light soy sauce, sugar, and drizzle with hot oil.

4. Tear the cooled pork heart into small pieces by hand, do not cut it with a knife, then pour the sauce on the pork heart, grasp and mix evenly, and put it in the refrigerator for an hour to refrigerate The taste will be better. Thank you!

The first step is to wash the pig heart and remove the blood clots.

Step 2: Soak the washed pork hearts in cold water for 10 minutes.

The third step is to use a knife to flatten the dendrobium cut into strips until the juice flows.

Step 4: Peel the walnuts and cut them into small pieces.

The fifth step is to remove the white fat part of the pork heart and cut the cardiovascular system into strips.

Step 6: Cut the ginger into slices.

Step 7: Wash the red dates, and wash the wolfberries in the eighth step.

The ninth step is to put two-thirds of the water in the casserole, and put in the pig heart, walnuts, dendrobium, two red dates, ginger slices, a bowl of rice wine, after boiling, remove the impurities, and open the lid to medium and low heat, and then pause for about half an hour.

Step 10: Put in a bowl of rice wine after half an hour.

The eleventh step is to put in the remaining red dates, goji berries after half an hour. Add salt to taste and continue to simmer.

Step 12: Simmer for another half an hour, then turn off the heat and simmer in a casserole for half an hour.

Those who like to eat pork friends are more fond of eating pig heart, not only because the pig heart tastes delicious, but also because the nutritional value of the pig heart is high, compared to the pork heart, the pig heart is more expensive, and when cooking the pig heart, everyone will cook the pig heart whole, so that the cooking time will become longer, so how to cook the pig heart is more delicious?

There are a lot of pork in the case of pigs, but there is only one pig heart, so if you are lucky enough to buy a pig heart, it is still very lucky, and it is best to go home and eat the pig heart yourself. That is what to eat, what to raise, and eating more pig hearts is naturally very beneficial to human myocardial contraction. Another key point is that the pork heart is constantly shrinking every day, and the natural taste is also great.

If you want to make braised pork heart, you have to go to the market early in the morning to buy good pork heart, and after buying pork heart, you can prepare the condiments used for braised pork at home. Generally speaking, what you need to use is star anise leaves, Sichuan pepper cinnamon, and prepare some green onions and ginger, dark soy sauce and salt.

The first step is to carefully process the purchased pig heart, and in the case of the pig heart, it is also necessary to remove the blood water by soaking. It should be noted that if you buy a whole pig heart, it is recommended to cut it and then soak it to clean, so that the effect is better.

It is to be a person who can cook soft when the heat is in place, the fire attack is cooked in place, it will not be hard, the pig heart is quite dirty, and it must be washed several times when cleaning.

How do you cook pork hearts so they don't get hard? The boiling time of the pork heart should be between 10 and 15 minutes, and when you cook the pork heart, you can put some big ingredients or something, and then put a little cooking wine

It's not hard after eating, you can send it to me to try.

Don't cook for too long, and don't cook too hot. It usually cooks in about 20 minutes.

Cook in boiling water over medium heat for about 35 minutes.

If the pig heart is boiled whole, it is difficult to cook, and there will be blood in it, cut it in half, rinse the blood water from all parts of the heart tube, and then cook it will be easy to cook. The pork heart cooked in 35 minutes is fully cooked, but it will not be cooked old, and the taste is still very tender. Pig heart is the heart of the pig and is a tonic food.

It is often used for abnormal mental lesions. Combined with the application of calming and phlegm medicine, the effect is obvious.

Ingredient list] Ingredients: one fresh pork heart.

Ingredients: dried chilies, green peppercorns, ginger, green onions, garlic, shallots.

Seasoning: chicken essence, salt, sugar, pepper, cooking wine, oyster sauce, light soy sauce.

Step 1: We first prepare a fresh pork heart, remove the surrounding blood vessels and white fascia, and then cut it into uniform slices with an oblique knife and wash it. Because it is easy to hide blood clots in the pig's heart, it must be cleaned to reduce the fishy smell so as not to affect the taste.

After washing, control the moisture and prepare for marinating.

Step 2]: In the cut and washed pig heart, add 1 gram of chicken essence, 1 gram of salt, a little sugar, 1 gram of pepper, 5 grams of cooking wine to remove the smell, 5 grams of light soy sauce, and 5 grams of oyster sauce to enhance the flavor and freshness. Then grasp and mix with your hands in one direction, wait for the pork heart to absorb all the juice, and let it marinate for 10 minutes.

Step 3: Take a clean dish, put a handful of dried chili peppers (increase or decrease according to personal taste), a spoonful of warm water, grasp and mix evenly. If you like spicy flavors, you can also add a small handful of green peppercorns.

These accessories need to be soaked for about 20 minutes, which is convenient for sesame peppers and chili peppers to release their spicy flavor, and can also prevent stir-frying after putting them in the pot.

Step 4]: Slice a piece of ginger and cut it into shreds. A white slice of green onion, cut into horseshoe slices. A few cloves of garlic, cut into slices. 2 shallots, cut into sections. A small piece of onion, shredded and set aside.

Step 5: After all the ingredients are ready, we must first quickly slide the pork heart. Heat the oil in the pan and pour the pork heart into the middle of the basket to control the dry sauce to prevent the frying pan.

When the oil surface is slightly smoking, pour the pork liver into the pot and gently shake the pot to prevent the pig heart from sticking to the bottom of the pot, and the pig heart will quickly set when heated. Push it with a spoon and let it evenly heat the oil for about 30 seconds, otherwise the taste is easy to get old, and the pig heart will be whitened and then removed to control the oil for later use.

Step 6]: Heat the oil in the pot again, pour in the freshly chopped green onion and ginger and other small ingredients after the oil is hot, and stir the fragrance out on low heat. Then pour in the soaked dried chili peppers and green peppercorns, stir-fry for about a minute, and stir-fry to remove the water. Pay attention to the color of the peppers, and don't fry them.

Step 7: Then pour the pork heart into the pot, stir-fry evenly, and start seasoning. Add 2 grams of salt and 1 gram of chicken essence, stir-fry to dissolve the seasoning.

Pour a little water from the side of the pot, add 5 grams of light soy sauce and stir-fry evenly, pour in the onion and green onion segments, sprinkle a little sugar to neutralize the spicy taste, turn to high heat and stir-fry evenly, then you can put it out of the pot and put it on the plate.

Here's how to cook pork hearts:Ingredients: 200g pork heart, appropriate amount of oyster sauce, appropriate amount of pork bones, appropriate amount of water.

Tools: iron pots, casseroles, plates.

1. Wash the pig heart after buying it.

2. Blanch in hot water first.

3. Put the blanched pork heart into the casserole, and pour an appropriate amount of boiling water into the casserole.

4. Cover the lid of the casserole, boil over high heat and then change to low heat for 40 minutes until the pork heart is cooked through.

5. Remove the cooked pork heart, let it cool and slice it before eating.

How to choose pork hearts1. Look at the color:

Fresh pork heart, the heart muscle is red or light red, and the fat is milky white or slightly reddish. Spoiled pig heart, the heart muscle is reddish-brown, and the fat is slightly green. If you see a very dull pig's heart on the market, similar to the color of blood clotting for a long time, it is best not to buy it.

The upper part of the pig's heart has nodules, lumps, and imperfect color, and spots are also not fresh.

2. Smell the smell.

Fresh pork hearts have no peculiar smell, and stale pork hearts have a particularly strong and fishy taste. If you smell a very fishy pork heart, don't buy it.

3. Look at the feel.

When buying pig heart, you can pinch it slightly with your hands, and the fresh pig heart heart muscle is strong and elastic, while the fresh pig heart tissue is soft and the heart muscle is inelastic. Don't buy such pig hearts either.