What ingredients to put in the pork heart soup, how to cook the pork heart soup

Ingredients: 1 white radish, 1 pork heart, 200 grams of pork skin.

Excipients: appropriate amount of salt, 10 grams of ginger, 5 peppercorns.

Steps: 1. Ingredients: 200 grams of meat skin, 1 pork heart, 400 grams of radish. Excipients: salt, ginger, cooking wine, 5 peppercorns.

2. Put all the pig heart in half, remove the blood clots inside, and rinse it with water repeatedly. Wash the pork and cut it into small pieces, the pork is better to have more fatty meat, so that the stew is more fragrant, cut the ginger into thin slices, and put the pork heart and pork in a pot under cold water.

3. After boiling, scoop it up, wash it, and cut it into small pieces.

4. Wash the white radish and cut it into pieces, don't cut it too big, so that it is more flavorful.

5. Put the pork heart, pork skin, white radish, ginger, and Zhen Rice into the Zhen Rice UFO Rice Cooker pressure cooker, I use the rice cooker liner, because the pig heart is very cooked.

6. Add water and peppercorns.

7. Add water and peppercorns.

8. Add salt to taste.

9. Taste the taste. The white radish absorbs the aroma of the pork skin and pork heart, and the stew is soft and fragrant, and the pork heart is not greasy, and it also has the fragrance of radish, which is really delicious.

1 pork heart, 15 grams of cocoon, 15 grams of sour jujube kernels, 6 grams of Yuanzhi, and an appropriate amount of rock sugar.

How to make it: Cut the pig heart, wash it, put it in the casserole, and then put the washed and broken jujube kernel and the washed cocoon god and Yuanzhi into the pot, add an appropriate amount of water, boil it with a fire first, skim off the foam, and then use a simmer instead, and stew until the pig heart is cooked thoroughly.

Go to the cocoon, sour jujube kernels, and yuanzhi, mix it with rock sugar water, cook it slightly, eat the pig's heart, and drink the soup.

1 Soak the jujube kernels and schisandra berries and wash them. Wash the pork heart and cut it open. Put the sour jujube kernels and schisandra in the pig's heart.

2 Put the pork heart in the stew pot, add an appropriate amount of water, cover the stew cup, simmer for 1 5-2 hours in water, add salt to adjust, and take it at will.

The nutrition and efficacy of pork heart soup are so good that many friends will buy pork heart to make soup when they are free. We also know that the general pot of pork heart will be paired with different herbs to make the soup, so that the soup is delicious, varied, and the effect can be different. So how do you cook pork heart soup?

Here are three ways to cook pork heart soup.

Pig heart soup with jujube:

1) Soak a pig's heart in water to remove the blood, wash and drain the water and cut it into thick slices, then put it in a pot to blanch, drain the water and set aside.

2) Then wash the jujube and put it into the soup pot with the pig's heart, generally put two small pieces of rock sugar, and then turn on a high heat, and turn to a low heat after opening.

Stewed pork heart with green olives:

1) The green olives are a little large, if you are afraid of bitterness, you can put less, break the green olives into two petals, and then soak them for 5 minutes, so as to remove the greenness of the green olives.

Flavor. 2) Half a pork heart, wash the purchased pork heart to remove the blood, cut it into slices and drain the water for later use.

3) Add an appropriate amount of water to the pot, first put the green olives down and simmer for half an hour, then boil the pig heart over high heat and then simmer slowly for an hour and a half, you can do without adding salt.

Cinnabar clay pork heart:

1) Wash a pig's heart without cutting it into slices, then soak it in water for half an hour to remove the blood, and then take it out whole and rub it with salt.

2) Put the cinnabar into the blood vessels of the pig's heart (you can use a clean dry drink tube to inhale the cinnabar and put it gently), then you can also put salt in it, cover the cup, and put it in the pot and simmer for about three hours.

The pig's heart is the heart of the pig, which relies on regular contraction and relaxation to promote the blood circulation of the whole body, and it has many blood vessels and 4 heart chambers. After the pig is slaughtered, there will be a lot of blood left in the pig heart that is too late to ejaculate, so the pig heart is a relatively fishy food, and it is particularly necessary to remove the fishy smell when making the pig heart. Especially when making pork heart soup, because there is no strong condiment to cover it, if the fishy smell is not completely removed, the boiled pork heart soup will be particularly unpalatable.

Stew soup with pork heart, because there is less fat in pork heart, you can add a few pieces of pork ribs to enhance the taste and aroma of the soup, and then pair it with some nourishing ingredients, such as lotus seeds, jujubes, wolfberries, codonopsis, etc. When stewing pork heart soup, you can use a casserole and a stew pot, but you should not use an iron pot. If you use a casserole to stew in water, it will be better, the pig's heart soup stewed in water will not lose nutrients, and the soup color will be clear and not turbid, the taste will be more refreshing, and the fragrance will be more rich.

Lotus seed jujube pig heart soup]——

Ingredients: 1 pork heart, 1 pork rib, 1 small handful of lotus seeds, a few jujubes, an appropriate amount of wolfberry, and 3 codonopsis.

Condiments: salt, green onion, ginger, cooking wine.

Method: Slaughter the pork ribs into small sections, cut the pork heart into 4 pieces, add a spoonful of flour and rub it repeatedly, then rinse it with water.

Add water to the pig's heart, add an appropriate amount of white wine, a little dried peppercorns, and soak for about two hours.

Wash the lotus seeds, jujubes, wolfberries, and codonopsis with water, and then add water to soak. After soaking for a while, remove the jujube kernel and cut the codonopsis into small sections.

After the pork heart is soaked, cut into long strips, put the pork heart and pork ribs into the pot under cold water, add green onions, ginger and cooking wine, boil the water on high heat, skim off the foam, cook for another two minutes and then remove it.

Put the blanched pork heart and pork ribs into the casserole, add lotus seeds, jujubes, and codonopsis, and add an appropriate amount of water, and cover the casserole with a lid.

Add enough water to the cauldron, put the casserole in it, turn on the high heat to bring the water to a boil, then reduce the heat, and let the pork heart simmer for about three hours.

After the pork heart soup is stewed, open the lid of the casserole, add an appropriate amount of salt to taste, add the wolfberry, cover the lid and simmer for a few minutes, then take out the casserole and put the pork heart soup out.

Although it is more time-consuming to stew pork heart soup in this way, the nutrition is not lost, and the soup is clear, refreshing in taste and mellow in taste.

The cooking method of pork heart soup is very simple, first of all, you must clean up the pork heart, and then put some green onions, ginger and garlic in it, then add some water, boil over high heat, and simmer for about an hour.

1. A slice of pork heart.

2. Pour in the pork heart and blanch for 2 minutes.

3. One liter of water, pour in the pig's heart, add 10 grams of rock sugar, 5 grams of ginger slices, and 10 grams of jujube kernel powder and bring to a boil.

Cut the pork heart into thin slices first, then make the soup, and then slowly slide it into the pork heart.

After cutting the pork heart into slices, he will copy the water and add ginger to the soup together.

The best ingredients for pork heart soup:150 grams of pork ribs, 100 grams of pork heart, 28 grams of ginger, American ginseng.

20 grams, 20 grams of dendrobium, five red dates.

Excipients: 3 grams of salt.

Steps: 1. Wash the pork ribs and cut them into pieces to prepare the ingredients.

2. Put the pork ribs and red dates and ginger slices into the casserole and pour in.

3. Add American ginseng, dendrobium and ginger slices.

4. I bring to a boil and simmer over slow heat.

5. Cook for 45 minutes and add the pork heart.

6. Simmer for five minutes and add salt to taste.

7. Finished product. <>

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.

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.