Pig Heart Soup with Lotus Seeds & Dried Lily
This pig heart soup is quite tasty and very economical to make. It's great if you are frugal and want to try something new!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pig heart
- 1 half-inch long piece of ginger
- 1/4 cup loosely packed jujubes
- 1/4 cup loosely packed dried lotus seeds
- 1/8 cup loosely packed dried lily
- Some kosher salt
- 1/2 cup loosely packed baby arugula leaves (optional)
Instructions
- 1
Remove any white membrane that you find attached to the pig heart (they are really tough to eat). Cut the pig heart into 4 large segments. Rinse the 4 segments of the pig heart under water several times, discarding any visible blood residue. Put the segments back onto the cutting board. Slice them into thin pieces and put them in a large mixing bowl. Rinse them under water several times before immersing them in water for 10 minutes.
- 2
Peel and slice the ginger into large pieces. Rinse the jujube, dried lotus seeds, and dried lily. Drain and set aside.
- 3
When 10 minutes have passed, rinse the pig heart slices again a few times. Add the pig heart slices to an Instant Pot. Add water (about 1/4 of a 6 quart Instant Pot) and sliced ginger. Press the "Sauté" button and wait for the water to boil. When the water starts boiling, use a skimmer to remove the ginger slices and any foam floating on the top of the water. Then press the "off" button on the Instant Pot.
- 4
Add the jujubes, dried lotus seeds, and dried lily. Attach the lid. Press the "Pressure Cook" button and change the timer to 5 minutes. Once the Instant Pot is done cooking, it will switch to the “Keep Warm” mode automatically. You can use a utensil to manually switch the valve to the “Venting” position to let out the steam. (WARNING: Never use your hand to turn the valve as the steam will be hot. ALWAYS follow all safety instructions that come with your particular Instant Pot.) If you are not pressed for time, wait 15-20 minutes until the Instant Pot naturally releases pressure. No matter the method, be sure to wait until the little floater next to the valve drops down before opening the lid.
- 5
Add the optional arugula leaves and salt to taste. Pour the soup, along with all the cooked ingredients, into several bowls of equal portions. Enjoy while warm.