Braised Beef Heart

Braised Beef Heart

1. First take out the frozen old soup to thaw. You don't need to completely thaw it, just melt the edges, and the old soup can be turned out. I have been freezing this old soup in the refrigerator, and have marinated it ten times before and after. Save some of the stewed meat for the first time. When you cook the stewed meat for the first time, add the old soup to the new soup. After the stewed meat is finished, you can leave a proper amount as the old soup. This old soup can be kept forever, and the taste will become stronger and stronger.

2. One bull heart, big.

3. I removed all the fat on the surface of the cow's heart. The cow's heart is very large. I divided it into four pieces and washed it repeatedly.

4. Blanch water to remove blood foam.

5. After blanching the bovine heart, wash the surface foam again with warm water, put it in a pot of cold water, and boil. If there is any foam, continue to skim it.

6. Pour in the box of old soup (still frozen) and cook until the old soup melts.

7. Add ginger slices, star anise, bay leaves, chili, salt, cinnamon, and marinate slowly over low heat.

8. Marinate until the beef heart can be easily penetrated with chopsticks, turn off the heat, and soak the beef heart in the soup for an hour or two to make it more delicious. If you have time, you can soak it for a longer time if you don't have to eat it in a hurry.

9. The braised beef heart is sliced and eaten. The more you chew, the more fragrant it is. It is not salty and can be eaten on empty mouth or with garlic sauce.