In the minds of many people, pig organs are considered very dirty and should not be bought to cook. However, in reality, they are known as a “nutritional storehouse” as they contain many vitamins, minerals, heme iron… In fact, the amount of iron in pig organs is 10 times higher than that of meat and the protein content is comparable to that of beef.
Pig organs can be used to make many delicious dishes such as boiled pig organs, pig organ and chives soup, pig organ with scallion and fat sauce, stir-fried pig organ with river leaf… Besides, you can also learn how to make pig organ with chives stir-fry using the following recipe.
1. Ingredients for pig organ with chives stir-fry
– Pig organs
– Chives
– Garlic
– Seasonings: Salt, oyster sauce, ground pepper
2. Steps to make pig organ with chives stir-fry
Step 1: Prepare the ingredients
– After buying pig organs, wash them thoroughly and cut them into bite-sized pieces. Then, bring a pot of water to a boil and blanch the pig organs for about 1 minute, then remove and set aside.
– Discard any damaged or faded leaves, wash them clean and cut into short sections.
– Peel and mince the garlic.
Step 2: Stir-fry the pig organs and chives
– Heat a pan over the stove, add cooking oil and minced garlic to sauté. When the minced garlic changes color and becomes fragrant, add the pig organs and stir-fry together.
– Season with oyster sauce, ground pepper, and 1 bowl of broth. Then cover the pan and simmer to let the pig organs absorb the seasonings evenly.
– Add the cut chives to the pan with the pig organs and adjust the seasonings to taste. Stir-fry until the chives are cooked, then turn off the heat and transfer to a serving dish.
After being cooked, pig organ with chives stir-fry will have an extremely attractive color with the dark brown color of the organs and the deep green color of the chives. When eating, you will taste the tender and aromatic pig organs combined with the refreshing chives. This dish is best served hot.
2. Notes when making pig organ with chives stir-fry
– If you prefer spicy flavor, you can add a few slices of fresh chili to stir-fry together.
– To remove the characteristic gamey odor of the organs and any remaining impurities, you need to wash the pig organs thoroughly and blanch them in boiling water to ensure food hygiene and safety.
– However, you should not blanch the organs for too long to avoid them becoming tough or dry when eating. When the surface of the organs tightens, you should remove them immediately.
4. How to choose fresh and clean pig organs
Observe the color
To select pig organs, you can observe the color of the organs before purchasing. Good pig organs will have a characteristic dark red color, whereas if you see the organs are bright red, they may have been mixed with additives by the seller.
Examine the surface of the organs
During the process of cutting the pig organs, you can examine the surface to determine whether the organs are good or not. If the cut surface is rough and has small uneven holes, it is recommended to buy; whereas if the cut surface is soft, flat, it should be avoided as they are often of low quality.
Touch to check
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