Cold Beef Hearts
by Neat Siwei
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Wash the cow's heart
2. Cut into four pieces, clean the congested blood inside, soak in a basin for one hour
3. Blanch in a pot under cold water (this is more conducive to removing the fishy smell)
4. After the water is boiled, a large amount of foam will be produced. Use a tool to skim the foam, and blanch it for 5 minutes to remove it and control the moisture.
5. Put the green onion, ginger, pepper, aniseed, bay leaves, and cumin in the bowl
6. Add appropriate amount of soybean paste
7. Join soy sauce
8. Add rice wine
9. Add fermented bean curd juice
10. Add sugar
11. Add water
12. Add dried hawthorn and put it on the gas stove to heat
13. Put the blanched beef heart into the boiling soup and simmer for an hour, and add salt when it simmers for 30 minutes.
14. After the stew, take out the beef heart and let cool
15. Red pepper and shallots cut into diamond-shaped pieces
16. Place the cut beef heart on the bottom of the basin
17. Put the shallots and red pepper on top of the cut beef hearts
18. Add a pinch of salt
19. Add sugar
20. Add some light soy sauce
21. Add appropriate amount of vinegar
22. Use a frying spoon to burn some pepper oil
23. Pour the fried pepper oil on the shallots while it is hot
24. Mix well and serve on a plate
