How to make delicious pig heart and lungs?

Pig heart and lungs can be said to be relatively good food, with high nutritional value and a fresh taste. Every family uses these ingredients to make delicious food. However, the cleaning and preparation of pig heart and lungs has become a most troubling problem for people. So below we will introduce to you how to cook pig heart and lungs to make them delicious?

The fishy smell of pig heart and lungs is all due to the blood foam remaining in the heart and lungs. If you don't clean up the blood foam, there will always be a smell of blood no matter what you do. Because of the strange smell of blood, people will vomit when they smell it. So, if you want to eat this thing, you must first get rid of the fishy smell. Let me tell you a quick and easy method. This method saves time and can quickly remove the blood in the heart and lungs so that there is no fishy smell. Put the pig heart and lungs, which have been cut into several pieces, into the pot and boil them in water. Fried Pig Heart

Features: bright color, tender and fragrant taste. Efficacy: Nourishes heart qi and benefits heart blood. Pig heart is sweet, salty and flat in nature, and has a calming and heart-tonifying effect. It can be used as an auxiliary treatment for palpitations, forgetfulness, insomnia and other symptoms caused by insufficient qi and blood. It can also be used as an auxiliary treatment for schizophrenia (in patients with long-term illness and weak constitution). Green peppers also have a certain auxiliary therapeutic effect on patients with palpitations and insomnia.

Main ingredients: 150 grams of pig heart, 100 grams of green pepper, 250 grams of cooked lard (actual consumption is 70 grams), 5 grams of sugar, 1 gram of fine salt, 5 grams of sesame oil, 10 grams of soy sauce, 1 gram of MSG, 5 grams of rice wine, and 15 grams of wet starch.

1. Cut the pig heart into 5 cm long and 2 cm wide slices.

2. Remove the stems and seeds of the green peppers, wash them and cut them into diamond-shaped slices.

3. Put the pig heart in a bowl, add half the salt and 10 grams of wet starch and mix well.

4. Heat the pan, grease the pan with oil, add lard, when the oil is 50% hot, put the pig heart in, when the oil is 80% hot, pour the pig heart into a colander to filter the oil.

5. Leave 15 grams of oil in the original pot, add green pepper and stir-fry for a few times, then add soy sauce, salt, sugar and a little soup, then pour in the pig heart, add MSG, sprinkle with wet starch, stir-fry for a few times, sprinkle with sesame oil, and serve in a bowl.