Hairheart
By VicentaLakin
Recipe Recommendations
- Cynanchum one
- Braised pork soup appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- dried chili appropriate amount
- geranyl appropriate amount
- ginger slices appropriate amount
Steps for Hairheart
1
First take out the frozen old soup and unfrozen it, not completely, just melt the edge, and the old soup can be turned out. I've been freezing this soup in the fridge for over a decade. The first halogenated soup, the next halogenated soup, the next halogenated soup, the next halogenated soup, and then the proper amount of halogenated soup, will last forever, and the taste will grow stronger。
2
A cow's heart, a big head。
3
I removed all the fat from the face of the cow's heart, and it was huge, and I split it into four pieces and washed it over and over again。
4
Slurp water, remove the fumes。
5
The cow's heart once again washes the surface with warm water, re-enters the cooling pot, burns it, and continues to pass away if there is still foam。
6
And pour into the box of old soup, and burn it till it melts。
7
Ginger, eight horns, fragrance, chili, salt, cinnamon, little fire。
8
The halogen to the heart of the cow can be easily pierced by chopsticks, the fire shuts down, and the heart of the cow can be immersed in soup for one or two hours, and can be immersed for longer periods of time without rushing to eat。
9
A halogenated cow's heart is sliced and chewed up, not salty, empty or with garlic sauce。