Complete guide to stewed pig heart, two most common methods

Pig heart is rich in nutrients because it contains high protein and vitamins, which plays a great role in increasing myocardial nutrition and myocardial contractility. If pig heart is eaten directly, it does not taste very good. Braised pig heart is very popular among people, and there are many ways to cook it. The following is a complete list of methods for braised pig heart.

Ingredients needed:

Method 1

2 pig hearts, peppercorns, star anise, cinnamon, bay leaves, onion, ginger, marinade, salt

Method 2

Main ingredients: 500 grams of pig heart

Seasoning: 30g soy sauce, 8g salt, 5g cinnamon, 5g green onion, 18g rice wine, 15g sugar, 2g star anise, 3g ginger

Characteristics of braised pig heart: red color, soft and flexible texture, and thorough flavor.

Method 1:

1) Cut the pig heart open, clean the blood, slice it; put it into cold water and bring it to a boil, skim off the foam and continue to cook for 3-4 minutes, then remove it.

2) Add peppercorns, star anise, cinnamon, bay leaves, onion, ginger, two tablespoons of marinade, an appropriate amount of salt, a large bowl of water and bring to a boil, then continue to cook for two minutes.

3) When the cooked sauce cools down to lukewarm, pour in the cooked pig heart and soak for 2 hours. You can pour some garlic juice on it when eating!

Method 2:

1. Use a knife to cut the pig heart into 3 connected pieces; squeeze out the blood clots in the pig heart, fry to remove the fat tendons, and wash with clean water.

2. Put the pig heart into a pot with plenty of water, heat over medium heat, skim off the foam when it boils, and cook until the pig heart is 60% cooked (about 40 minutes), then remove and drain.

3. Put the chopped scallion, ginger, cinnamon and fennel into two gauze bags, together with Shaoxing wine, soy sauce, sugar (80% amount) and salt, into the pot, add 750 grams of water and start braising. If you use old brine, reduce the ingredients appropriately depending on the saltiness of the old brine. First boil the brine, and when the aroma comes out of the pot, pour in the pig heart. At this time, you can use medium heat to braise for 20-30 minutes, then take out a piece and cut it with a knife to check whether it is cooked through; after it is cooked through, take it out and spread it on a clean bamboo container to let it cool naturally. After the product has cooled completely, immerse it in a container with brine and store it. Or take out a small portion of the marinade, skim off the floating oil, put it in another small pot, add the remaining 20% ​​of sugar, simmer over medium heat, and brush it on the pig heart to increase color and aroma.

Tips for making:

1. The pig heart must be cleaned and the fat and tendons removed to ensure the quality of the dish.

2. Boil the pig heart in boiling water until it is 60% cooked and then braise it to make the dish taste authentic.

3. The pig heart must be braised thoroughly so that the flavor can penetrate into the meat.

Instructions for use:

Pig heart: Pig heart is rich in various nutrients, which plays a great role in strengthening myocardial nutrition and enhancing myocardial contractility. It is suitable for people with guilty conscience, excessive sweating, spontaneous sweating, palpitations, trance, insomnia, schizophrenia, epilepsy, and hysteria. The cholesterol content of pig heart is high, so people with hypercholesterolemia should avoid eating it.