Super Fresh Salt Baked Pork Heart

Super Fresh Salt Baked Pork Heart

1. Buy a fresh pig's heart, cut the heart chamber and ventricle to wash away the dried blood clots, soak in cold water for half an hour, take out and drain.

2. Wash the green onion, ginger, and millet pepper and prepare.

3. Heat the pot to dry and pour the large grains of salt into the bottom of the pot.

4. Before the salt is boiled, spread the absorbent paper in the kitchen, put on the washed pork heart, green onions, ginger, and millet pepper, and evenly drizzle a little cooking wine.

5. Cover the ingredients with one or two sheets of kitchen absorbent paper, and then bury them with large grains of salt. Cover the pot on high heat for ten minutes, then turn to low heat for fifteen minutes.

6. Turn off the heat, simmer for ten minutes, remove the large grains of salt from the upper layer, and take out the finished pork heart.

7. Be careful not to let the pig's heart get salty, it will be very salty.

8. Let it dry until it's not hot, slice it and put it on a plate.

Tips:

Heavy mouth friends can sprinkle some salt or pepper to taste.