Add this spoonful to the pot: Boil the white heart until it’s crispy and delicious, better than any restaurant.

Boiling young pig's heart is a simple cooking method, but without the right tricks, the heart can become tough and bitter. However, by mastering the following tips for boiling young pig's heart, you will have a dish of tender and crispy boiled heart just like in restaurants.

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Choose to buy delicious fetal hearts:

To have a tasty boiled fetal heart dish, the step of preparing the ingredients is extremely important. To choose good fetal hearts, you should pay attention to some points as follows:

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– Color: choose a piece with light pink color, firm round intestines, small stalk, and white milky fluid inside. Thin and flat fetal hearts, yellow milky fluid, large size, especially those with streaks of blood will be tough and bitter.

– Shape: select fetal hearts at the top, with small stalks and a firm and round shape. Choose thick fetal hearts for the most natural crispness. Do not choose thin parts or large intestines as the fetal heart will often be tough when boiled.

Preparations before boiling pig fetal hearts:

A common mistake made by housewives is over-cleaning the fetal heart. You do not necessarily need to unfold the fetal heart or squeeze it with salt, wine, and ginger. The more you do, the tougher and less delicious the heart will be. As for the fetal heart, you should only rinse it under the tap water to remove the inner fluid, then rinse it again or unfold it. By doing this, it will become firm and round after being boiled.

There is an extremely simple trick that you can use flour to clean the fetal heart. The method is as follows:

Turn the pig fetal heart upside down and remove all the fat layer. Mix flour with a little salt and knead it thoroughly, then rinse it under clean tap water. Finally, use lemon to rub onto the pig heart to clean the remaining dirt.

If done this way, the boiled pig heart will be fragrant and visually white.

How to boil pig fetal hearts:

– Prepare a bowl of ice water with a little squeezed lemon juice.

– Boil water with a pinch of salt, put the hearts in for 2 minutes, then transfer them to the bowl of ice water. Repeat 3 times to have white and crispy fetal hearts.

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How to boil pig fetal hearts: You will have a crispy and tender boiled heart

Boiled fetal hearts are usually served with mint leaves and dipped in a sauce made from ginger, chili, and lemon, which is delicious.

Wish you success with this method of boiling pig fetal hearts

Frequently asked questions

Adding a spoonful of rice starch to the boiling pot helps to create a crispy texture on the outside of the vegetables while keeping the inside tender and delicious. This simple technique elevates the dish and makes it stand out, even compared to restaurant offerings.

White heart vegetables refer to vegetables like daikon, turnips, or water chestnuts, which have a white flesh or ‘heart’ when cut open. They are popular in many Asian cuisines due to their crisp texture and mild, slightly sweet flavor. These vegetables are versatile and can be used in stir-fries, salads, or as a crunchy addition to soups and hot pots.

Boiling white heart vegetables until they are slightly crispy or al dente ensures they retain a pleasant bite. Overboiling can make them soggy and unappetizing. The boiling process also enhances their flavor by bringing out their natural sweetness.

Yes, it is important to choose firm, unbruised vegetables with a bright white color. After boiling, you can enhance the flavor by tossing them in a simple dressing made with soy sauce, sesame oil, and a touch of honey. Serving them slightly warm or at room temperature showcases their texture and taste.

Absolutely! You can experiment with different sauces and garnishes. Try a spicy mayo dip or a sprinkle of chopped green onions and sesame seeds for added flavor and texture. A squeeze of fresh lemon or lime juice can also brighten up the dish.

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