Heartfish in Worcestershire sauce
The spicy aroma will stimulate your appetite. It goes well with alcohol as a snack.
How to make it
1
After washing the liver and hearts with water, soak them in milk for about 10 minutes to remove the smell.
2
Put the liver and hearts in a small pot, add the white wine, salt and pepper and the tips of the green onions, heat them, cover and simmer for about 10 minutes.
3
Add all the ingredients for the pickled sauce to a separate pot and bring to a boil over the heat.
4
Once it is brought to a boil, turn off the heat, transfer [2] into the pickled sauce, and soak it in the sauce for about 30 minutes.
5
After 30 minutes, place on a plate and topped with assatsuki and baby leaf.
material
-
- Chicken heart
- 100g
-
- Chicken Liver
- 10g
-
- For soaking milk
- Appropriate amount
-
- White wine
- 50cc
-
- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
-
- Green onion part
- 1 bottle
-
[Pickled sauce]
- Worcester sauce
- 100cc
-
- Pork cutlet sauce
- 20cc
-
- Laurier
- 1 piece
-
- Lemon cut lemon
- 1 piece
-
- sugar
- 1 tablespoon
-
- For finishing assatsuki
- Appropriate amount
-
- For baby leaf
- Appropriate amount
[PR]
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