Spicy pig brain, detailed recipe

The nutritional value of pig brain is extremely high, so many people like to eat pig brain to supplement their brain. Moreover, the calcium, iron and phosphorus it contains, which are trace elements necessary for the human body, are much higher than those in pork. There are many ways to cook pig brain. Spicy pig brain is a Sichuan dish that tastes very good. Let’s take a look at how to cook it!

Pig brain is the brain of the pig family. The meat is delicate, tender and delicious. It is delicious whether steamed or stewed. There are dozens of dishes made with pig brain. Since pig brain contains more calcium, phosphorus and iron than pork, it is very beneficial to the human body after consumption. People in my country believe that eating pig brains can nourish the human body. Therefore, stewing pig brains with Chinese medicinal materials has the effects of nourishing the liver and kidneys, treating dizziness, headaches, tinnitus, back pain, weak feet, lack of blood in the heart, irritability, insomnia and sweating, such as Gastrodia elata pig brain porridge, yam and wolfberry stewed pig brain, red dates pig brain soup, etc. Many areas in the north and south of my country have the habit of cooking dishes with pig brains.

Spicy Pig Brain Ingredients:

10 pig brains. 15 grams of scallion segments, 15 grams of ginger, 3 grams of peppercorns, 3 grams of aniseed, 3 grams of cinnamon, 3 cloves, 5 bay leaves, 500 grams of old soybean paste, 5 grams of oyster sauce, 5 grams of chili oil, 3 grams of MSG, 3 grams of cooking wine, 3 grams of salt, 3 grams of white pepper, 3 grams of sugar, 5 grams of sesame oil, and 50 grams of dried chili peppers.

Spicy pig brain method:

① Wash the pig brain without breaking it, put it into a bowl, steam it until cooked and take it out.

② Put the old soybean paste soup, scallion segments, ginger, peppercorns, aniseed, cinnamon, cloves, bay leaves, dried chili peppers, oyster sauce, chili oil, MSG, cooking wine, salt, white pepper, sugar, and pig brain into a basin, then steam it for one hour. Turn off the heat, take it out, soak it in the original soup for half an hour, take it out and let it cool. When eating, spread it with sesame oil and place it on a plate.