Mother's Taste: Braised Pork Heart
by Shimizu Shark's Fin Kitchen
Favorite
Difficulty
Easy
Time
2h
Serving
2
It’s Liqiu. Although the weather hasn’t reached the true autumn and it’s still very hot, the older generations have said that Liqiu sticks to autumn fat, so they start to eat big fish and meat again. In fact, whether or not Liqiu eats fish and meat, it must be adequate. Tomorrow will be the heat. In the summer season, it will be cool and hot at noon. The climate is dry. Eat less cold and cool food and eat less greasy food. It is better to eat some food that clears the heat and calms the nerves, nourishes the yin and nourishes the lungs. Today I recommend a pig Heart-based dishes, pig heart is good for calming the heart, resolving phlegm, and insomnia due to lack of heart. However, the cholesterol of pig heart is relatively high, so people with high cholesterol should pay attention to eating less.
The pork heart can be fried or served cold, but I think it is not as good as the braised pork heart. The braised pork heart is a very tasty method. It is very tasty, very fragrant and tender, and can be eaten directly after it is sliced out of the pan.
Each family has their own methods of braised pork heart. I learned it from my mother. I remember that when we were young, my mother would buy pork in addition to making braised pork, braised pork ribs, stewed fish and fried shrimp every Chinese New Year. The heart and pig liver are stewed for us. At that time, the pig liver and pig heart were more expensive than pork. Mother used a casserole to stew slowly. The taste of the stewed can be smelled before entering the hospital. Then mother I will slice the pork heart with a little coriander and pour a little sesame oil instead of spicy oil. Simply mix it. Not only is the flavor and color attractive, the mother said that the stewed pork heart is different from the cold pork heart. The taste is already very fragrant, so try my best Don't put spicy oil to cover up the original fragrance. My dad is not a person who loves to drink, he can't help taking out a jug to boil a glass of small wine to drink when he sees such tempting dishes. This is the season after autumn, we are eating delicious meals made by my mother in the small courtyard. , A very unforgettable scene. Now I will follow my mother’s way of making a few pig's hearts. Both my husband and son love them very much, and one plate is not enough to eat at the table.
The pork heart can be fried or served cold, but I think it is not as good as the braised pork heart. The braised pork heart is a very tasty method. It is very tasty, very fragrant and tender, and can be eaten directly after it is sliced out of the pan.
Each family has their own methods of braised pork heart. I learned it from my mother. I remember that when we were young, my mother would buy pork in addition to making braised pork, braised pork ribs, stewed fish and fried shrimp every Chinese New Year. The heart and pig liver are stewed for us. At that time, the pig liver and pig heart were more expensive than pork. Mother used a casserole to stew slowly. The taste of the stewed can be smelled before entering the hospital. Then mother I will slice the pork heart with a little coriander and pour a little sesame oil instead of spicy oil. Simply mix it. Not only is the flavor and color attractive, the mother said that the stewed pork heart is different from the cold pork heart. The taste is already very fragrant, so try my best Don't put spicy oil to cover up the original fragrance. My dad is not a person who loves to drink, he can't help taking out a jug to boil a glass of small wine to drink when he sees such tempting dishes. This is the season after autumn, we are eating delicious meals made by my mother in the small courtyard. , A very unforgettable scene. Now I will follow my mother’s way of making a few pig's hearts. Both my husband and son love them very much, and one plate is not enough to eat at the table.
