The most appetizing cold pork heart in summer, 3 steps to make it have no fishy smell, spicy appetizer with wine and rice

Today I will share with you a cold pork heart, the operation is simple, as long as you grasp the key points, the cold pork heart can also have no fishy smell, spicy and appetizing, with wine and rice;  

 The taste of cold pork heart is better than that of marinated, but the operation is simpler, the point is to eat some cold pork heart in summer and do not worry about getting fat, it is low fat and low calorie, friends who like it can try!

【Ingredients】2 pork hearts, ginger slices, green onion knots, white wine, Sichuan pepper, minced garlic, millet spicy, dried chili, green onion segments, chili oil;

【Preparation of cold pork heart】

1. It is enough to prepare 1-2 pig hearts for making cold pork hearts at home, and I used 2 pig hearts to prepare according to the number of people in the family;

2. Freshly bought pig heart first cut off the lymph on it, some people call it lung heart leaflet, this is not edible, to cut off, and then cut the pig heart along the hole above, after cutting it will be found that there is blood in it, these blood congestion must be completely cleaned, these blood congestion is one of the main sources of fishy smell, cleaning off the blood water is the first important step of cold pig heart without fishy smell;

3. Soak the cleaned and processed pig heart in clean water for 1 hour, soak out the excess blood water, soak until the pig heart is white, and clean it again, so that the treated pig heart can greatly reduce the fishy smell, which is the second important step for the cold pork heart to have no fishy smell;

4. Prepare some ingredients when soaking, and use them when cooking, ginger slices, green onion knots, liquor and peppercorns, among which liquor and peppercorns are the key points for this dish to be delicious and have no fishy smell.

5. Add a little more water to the pot, put in the pig's heart and all the prepared ingredients, boil over high heat, skim off the foam, turn to low heat and simmer until the pig's heart is completely cooked, this process takes about 25 minutes, the specific time and the size of the fire are related, and in the last few minutes, you can poke the pig's heart with chopsticks, which can be easily pierced;

6. After the pork heart is cooked, take it out of the pot, put it aside to cool, and cut it into thin slices after cooling, no need to cut it too thick, the thinner pork heart is easier to taste;

7. Put the cut pork heart in a large basin, put in minced garlic, millet spicy, dried chili pepper and green onion, pour in an appropriate amount of hot oil to stimulate the fragrance of the ingredients, then add an appropriate amount of chili oil, stir well;

8. The spicy and appetizing cold pork heart is completed, put on a plate, and the cold pork heart is served with wine and rice;

Summary of the practice of cold pork heart:

1. Some side dishes can also be added to the cold pork heart, such as: cucumber, peanuts and so on;

2. The taste of cold pork heart can be slightly heavier, and the taste will be better;

3. The uneaten cold pork heart can be stored in the refrigerator, and the taste is the same after refrigeration;