How to make soup with pig heart
Stewed pork heart soup. Because pork heart has less fat, you can add a few ribs to improve the taste and flavor of the soup, and then add some nourishing ingredients, such as lotus seeds, jujube, medlar, codonopsis pilosula and so on. When stewing pig heart soup, you can use casserole and stew pot, but it is not advisable to use iron pot. It will be better to stew in a casserole with water. The stewed pork heart soup will not lose nutrition, and the soup will be clear and turbid, with a more refreshing taste and a stronger fragrance.
-Lotus seed, jujube and pig heart soup-
Ingredients: pig heart 1, sparerib 1, small lotus seed 1, some Chinese dates, proper amount of Lycium barbarum and 3 codonopsis pilosula.
Seasoning: salt, onion, ginger, cooking wine.
-Production method:
Slaughter the ribs into small pieces, cut the pig heart into 4 pieces, add a spoonful of flour and knead it repeatedly, then rinse it with clear water.
Add water to the pig heart, add appropriate amount of white wine and a little dried pepper, and soak for about two hours.
Wash lotus seeds, jujube, wolfberry fruit and codonopsis pilosula with clear water, and then soak them in clear water. After soaking for a while, remove the jujube stones and cut the codonopsis pilosula into sections.
Soak the pig's heart soft and cut it into long strips. Put pork heart and ribs in a pot with cold water, add onion, ginger and cooking wine, bring to a boil with high fire, skim off the floating foam, and take them out after cooking for another two minutes.
Put the blanched pork heart and ribs into a casserole, add lotus seeds, jujube and codonopsis pilosula, and add appropriate amount of water, and cover the casserole.
Add enough water to the cauldron, put the casserole in, boil the water with high fire, then turn off the heat and let the pig's heart stew for about three hours.
After the pig heart soup is stewed, open the casserole cover, add appropriate amount of salt to taste, add Lycium barbarum, cover and stew for a few minutes, then take out the casserole and take out the pig heart soup.
Although time-consuming, this stewed pig heart soup has no loss of nutrition, clear color, refreshing taste and mellow taste.
The preparation method of pig heart soup is simple, but the fishy smell of pig heart is difficult to remove. In fact, it is not complicated to remove the fishy smell of pig heart. As long as you master the method, the operation is very simple, and the fishy smell of pig heart can be easily removed in a few steps.
The first step: scraping and washing.
Cut the pig heart into 4 pieces and put them in a large bowl, then add a spoonful of flour and a little water, rub them repeatedly by hand, and then rinse them with clear water.
A pig's heart has four chambers. If you cut it into four pieces, just break four heart chambers, so that blood clots and other dirty things in the heart chambers can be washed out well, and the dirty things in the heart vessels can be removed well after repeated rubbing and scratching.
Step 2: soak.
Put the four preliminarily cleaned pig hearts into a large bowl, add white wine and dried peppers, and then add water that can submerge the pig hearts for about two hours.
There is basically no fishy smell after washing and soaking pig hearts, and they can be directly fried, boiled and stewed.
Step 3: blanching.
Cut the soaked pig heart into the required shape, put it in a pot with cold water, add onion, ginger and cooking wine to the pot, boil it with high fire, skim off the floating foam, and take it out after boiling for two minutes.
In order to thoroughly remove the fishy smell of pig heart, the blood in pig heart can be boiled by blanching, so that the cooked pig heart can be used for stewing soup, and the soup will be clearer if it is not turbid.
When there is no time for careful soaking, you can directly cut the pig heart and wash it with beer, and then rinse it several times before blanching, which can also effectively remove the fishy smell of the pig heart.