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Cold Dressed Pig Heart
Pressure-cooked with fragrant roots until tender, sliced pig heart cools into a chewy, savory cold platter finished with vinegar, sesame oil, and cilantro.
Instructions
- 1
Thoroughly rinse the pig heart repeatedly, remove the congealed blood, and blanch it with cooking wine to remove the gamey smell.
- 2
Put it into a pressure cooker, add light soy sauce, Ficus hirta (for flavor), and dwarf ginseng, and press for 20 minutes.
- 3
Production completed.
- 4
Take out and let cool before cutting into pieces.
- 5
Slice the pig's heart thinly, add an appropriate amount of light soy sauce, fragrant vinegar, sesame oil, and cilantro, and mix until evenly combined. It is a delicious cold dish.
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Ingredients
Main Ingredients
- Pig heart1 piece
- Waterto taste
- Five-fingered hairy peachto taste
- Small ginseng2 stick
Seasonings
- light soy sauceto taste