Main Ingredients:
Pig Heart: 1.
Additional Ingredients:
Ginger: as needed; Garlic: 4 cloves; Ground Sichuan Peppercorn: 1g; Five Spice Powder: 1g; MSG: 1g; Sugar: 1g; Sichuan Peppercorn Oil: 1/2 tbsp; Sunflower Oil: 1 tbsp; Sesame Oil: 1 tbsp; Scallion: 1 stalk; Chili Oil: 1 tbsp; Light Soy Sauce: 2 tbsp; Rice Vinegar: 1/2 tbsp.
Flavor: Medium Spicy; Technique: Tossed; Time: 30 minutes; Difficulty: Moderate.
Detailed Steps for Making Cold Tossed Pig Heart
Prepare sliced ginger and scallion leaves
High heat, add enough water to cover the pig heart, and a spoon of cooking wine
Add the pig heart, cover and bring to a boil
Pig heart
Cut the pig heart in half
Rinse off the blood
Boil in a pot
Flip the pig heart halfway through cooking, check for doneness by inserting a chopstick, if blood comes out, it’s not cooked through
While the pig heart is cooking, prepare the cold tossing ingredients, finely chop Sichuan peppercorn and red chili, cut scallion into small pieces, mince garlic and ginger
Take a bowl and add five spice powder
Add ground Sichuan peppercorn
Add half a spoon of Sichuan peppercorn oil and a spoon of sesame oil, a spoon of sunflower oil
Add sugar
A little MSG
Two spoons of light soy sauce
A spoon of chili oil
A little toasted white sesame seeds
After step 9, add scallions and mix all other ingredients in the bowl
Check the pig heart with a chopstick, no blood means it’s cooked
Cool, slice, arrange in desired shape, sprinkle some scallions on top
Drizzle with the mixture from step 21, sprinkle more scallions on top
Looks like a flower, hence the name “Cold Tossed Pig Heart”
