How to cook pork heart stewed with coix seed, white fungus, lily and rock sugar

Braised pork heart with coix seed, tremella, lily and rock sugar is a food suitable for all ages. It is rich in nutrients and very effective for daily health care. It can be made into delicious dishes with many foods. Today we will mainly learn about the simplest method of braised pork heart with coix seed, tremella, lily and rock sugar, as well as several things to pay attention to during the cooking process, so as to eat healthily and beautifully.

1. Prepare the ingredients.

2. Wash the white fungus and coix seeds and soak them in water.

3. Clean the pig heart, add water to the stewing pot, and put the pig heart and soaked coix seeds in.

4. Use a steaming rack to place the stew pot, put it into the pressure cooker, and cover the stew pot with a lid.

5. Cover the pressure cooker and simmer for 25 minutes.

6. Break the soaked white fungus into small pieces. Wash the lilies and break them into pieces.

7. After 0 minutes, lower the pressure valve and open the lid. Pour in white fungus, lily bulbs and rock sugar, then cover with lid and cook for 5 minutes.

8. After 5 minutes, take out the stew pot with heat-insulating gloves.

9. Take out the pig heart, let it cool, and then slice it.

10. Then pour the cut pig heart into the stewing pot and start eating.

11. The smoothness of white fungus, the glutinous taste of coix seed, the fragrance of pig heart, the sweetness of lily and rock sugar, you can see how delicious it is.

12. Have a bowl and enjoy it.

You can use your imagination and add your favorite ingredients and sauces to create your own creative dish. Cooking is not difficult. As long as you are willing, you will immediately gain confidence even if you are not good at cooking.