How to make heart and lung delicious?

Choose the best pig heart and lung, add appropriate amount of salt to marinate for 24 hours, then take it out and hang it in a cool and ventilated place for about 10 days to avoid sun exposure and insects and flies. In order to prevent insects and flies, the pig heart and lungs are hung in the cupboard and surrounded by gauze, which not only ventilates but also blocks insects and flies. After 10 days, the pig heart and lungs should be eaten as soon as possible or bagged and stored in the refrigerator, so as not to affect the taste of the pig heart and lungs for too long. After the dried pig heart and lungs are washed twice with boiling water, they can be stewed directly without adding any seasoning until the pig heart and lungs are soft and rotten, but they cannot be scattered, so that the shape of the pig heart and lungs can be maintained. At this time, you can smell the thick smell of bacon.

Features of fried pork heart: bright color and smooth taste. Efficacy: nourishing the heart and benefiting the labor. The pig's heart is sweet and salty, which has the functions of calming and strengthening the heart, and can be used for the auxiliary treatment of palpitation, forgetfulness and insomnia caused by deficiency of qi and blood. It can also be used for the adjuvant treatment of schizophrenia (chronic diseases and weak constitution). Green pepper also has a certain adjuvant therapeutic effect on palpitation and insomnia's patients. Ingredients: pig heart 150g, green pepper 100g, cooked lard 250g (actual dosage 70g), sugar 5g, salt 1g, sesame oil 5g, soy sauce 10g, monosodium glutamate 1g, yellow rice wine 5g, and wet starch. Exercise 1. Cut the pig heart into pieces 5 cm long and 2 cm wide. 2, the green pepper is pedicled, peeled, washed and cut into diamond-shaped pieces. 3. Put the pig heart into a bowl, add half of the salt, humidify 10g starch and mix well for sizing. 4. Heat the pan and oil pan, add lard, and when the oil is 50% hot, add pig heart. When the oil is 80% hot, pour the pig heart into the colander to filter the oil. 5. Residual oil in the original pot 15g. Add green pepper and stir-fry for a few times, then add soy sauce, salt, sugar and a little fresh soup. Then pour in pig heart, add monosodium glutamate, pour in wet starch, stir fry a few times, pour in sesame oil, and take out the pot.