Cooking Steps

1. 

   Step1:Clean the pig's heart thoroughly inside and outside, and cut off redundant tendon

2. 

   Step2:Pig's heart should be soaked with cold water 12 hours in advance, and water should be changed constantly in the middle to help blood flow out of pig's heart and impurities

3. 

   Step3:Cut the apples, apricots and other materials. Set aside

4. 

   Step4:Fry bacon and cut into pieces. Set aside

5. 

   Step5:Put butter in the pot. Stir fry garlic and onion. Stir fry chicken breast until golden. Stir fry apple and apricot. Stir fry bacon for half a minute. Season with salt and black pepper. Take it out and cool for use

6. 

   Step6:After cooling, put it into the blender, add the French mustard, smash it, and then add the fresh sage. The blender is muddy

7. 

   Step7:Fill the pig's heart with chicken stuffing; (photo of the episode

8. 

   Step8:Wrap two kinds of ham (one is dried and the other is cooked ham) around the pig's heart. Tie the pig's heart tightly with a bundle of meat rope; (photo for the episode

9. 

   Step9:Put the pig's heart in the baking pan and add garlic, carrot, onion rings and onion slices

10. 

    Step10:Bake in preheated oven at 140 ℃ for 6 hours

11. 

    Step11:Grease the pig's heart at 180 ℃. Keep it moist. Bake for 1 hour

12. 

    Step12:Cut the slice of baguette. Carve the tomato into rose shape. Take out the tomato in the middle and put it into baguette. Put some caviar in the baguette slice to match

13. 

    Step13:Take out the pig's heart and slice it. Put the tomato rose on the side of the tomato brain bread.