Spicy Pig Heart and Tongue
Materials
Pig Heart | 300g |
Scallions, Ginger, Garlic | To taste |
Soy Sauce | To taste |
Dark Soy Sauce | To taste |
Cooking Wine | To taste |
Bay Leaves | 2 pieces |
Cinnamon | To taste |
Star Anise | 1 piece |
Sichuan Pepper | 10 pieces |
Sugar | To taste |
Salt | To taste |
Dried Chili | 2 pieces |
How To Make
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The finished semi-finished products purchased from the supermarket are usually quite clean and hygienic. This is a fresh rural pig heart.
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This is the rural pig tongue (also known as pig's throat).
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Rinse the pig heart and tongue with salt and clean water twice.
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Put them in a pot of cold water, add some cooking wine, bring to a boil to remove impurities.
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Then, transfer them directly into a clay pot, add water, salt, and various spices (the exact ratio is up to you).
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Add a few sprigs of golden thread orchid for enhanced flavor and color.
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Bring to a boil over high heat, then reduce to medium-low heat and simmer for about an hour until the water has mostly evaporated (this will help the flavor penetrate better). Stir occasionally to prevent sticking.
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Finally, here's the finished product, bright red, fragrant, and delicious.
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Another angle; the pig heart is a bit sticky to the pot.
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Slice it onto a plate.
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Sprinkle some chopped green onions for a nice touch.
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And it's ready to serve...
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For the remaining parts, stir-fried tongue.
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Stir-fried pig heart, doesn't it look delicious as well?