Braised Pig Brain

Name: Braised Pig Brain
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 400 g Pig brain (soaked in warm water, membrane removed, blanched and cut into chunks); 25 g Magnolia slices (cut into slices horizontally); 10 g Dried winter mushrooms (rehydrated, stems removed, washed and sliced); 50 g Lard; 13 g Scallion (sliced); 13 g Salt; 13 g Cooking wine; 20 g Soy sauce; 8 g Ginger (sliced); 3 g MSG; 3 g Wet starch; 250 g Stock

A tender, savory, and aromatic Sichuan dish with a tofu-like texture.

45 min

Easy

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Ingredients

Pig brain (soaked in warm water, membrane removed, blanched and cut into chunks) 400 g

Magnolia slices (cut into slices horizontally) 25 g

Dried winter mushrooms (rehydrated, stems removed, washed and sliced) 10 g

Lard 50 g

Scallion (sliced) 13 g

Salt 13 g

Cooking wine 13 g

Soy sauce 20 g

Ginger (sliced) 8 g

MSG 3 g

Wet starch 3 g

Stock 250 g

Instructions

Step 1

First, soak the pig brain in warm water, remove the membrane, then blanch in boiling water with salt until cooked, skim off the foam, cut into chunks, and keep submerged in the original broth. Cut the magnolia slices horizontally. Rehydrate the dried winter mushrooms until soft, remove stems, wash, and slice. Slice the scallion and ginger.

Step 2

Heat oil in a pan, stir-fry the magnolia slices, mushrooms, ginger, and scallion, then add the pig brain along with soy sauce, cooking wine, salt, and other seasonings, and pour in the stock.