Chilled pig heart salad is a popular and refreshing dish, celebrated for its tender texture and zesty flavors. Here’s a detailed guide to crafting this delicacy.
Step 1: Preparation
Begin by selecting a fresh pig heart, ensuring it’s firm and pink. Rinse thoroughly, then soak in cold water for 30 minutes to remove excess blood. Trim off any excess fat and connective tissues. Cut the heart into uniform slices (about 1/4-inch thick) for even cooking.
Step 2: Blanching
Bring a pot of water to a boil, add ginger slices, a splash of cooking wine, and the pig heart slices. Blanch for 2–3 minutes until just cooked through. Immediately transfer to an ice bath to stop the cooking process and retain crispness. Drain well and set aside.
Step 3: Dressing
For the classic dressing, combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 minced garlic clove, a pinch of sugar, and a dash of chili oil (optional). Whisk until smooth.
Step 4: Assembly
Toss the blanched pig heart slices with the dressing in a bowl. Add julienned cucumbers, shredded carrots, and chopped cilantro for extra crunch and color. Mix gently to coat evenly.
Step 5: Serving
Chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve cold, garnished with roasted peanuts or sesame seeds for a delightful crunch.
This dish balances savory, tangy, and spicy notes, making it a perfect appetizer or side. Enjoy its unique texture and vibrant taste!
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