Dried mixed brains
Overview
Damn, many friends have already backed away when they heard the name. Scary shapes always make people think. But those who really know how to appreciate it never want to leave. In Chongqing, there are many ways to cook brain flakes. You can make soup with a few small green vegetables, which is pure and refreshing. Jiucun roasted brain flakes are more authentic in barbecue, spicy and appetizing. Boiled brain flakes in hot pot are also good, as tender as tofu pudding. To make the brains delicious, dealing with the fishy smell is the key. Food always has its own personality. It also fully applies to the saying: there is no harm without comparison. After eating an authentic delicious food, the taste buds will firmly lock the taste and store it in the brain's taste memory bank. Once the same food is eaten again, the brain will quickly play back the previous taste for comparison. So the authentic ones are unforgettable. Today's brain dish is cooked in a new way, using dry mixing method. It doesn't have the tediousness of grilled brains, and avoids the blandness of brain soup. Friends who like strong flavors are worth buying one.
Tags
Ingredients
Steps
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Prepare the raw materials in advance. Use a toothpick to pick out the fascia and blood filaments from the fresh pig brains, then put them into clean water to remove the blood
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Put the pig brains into the pot, pour an appropriate amount of water into the pot, put the onion knots and peppercorns into the water, and cook over low heat for 15 minutes
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While the brains are cooking, prepare the seasoning for dry mixed brains. Cut the onions into pieces; chop the bell peppers and green pickled peppers; mince the ginger and garlic; cut the green onions into flowers; put the cooked pig brains into a bowl, mix the secret red oil, black beans, appropriate amount of salt and onion grains, bell peppers, green pickled peppers, and old ginger and pour them into the bowl. Garnish with chopped cooked peanuts and chives and serve
