Dry-Fried Pig Brain

[Raw Materials] Pig brain 60 grams, ginger 3 grams, egg white 24 grams, refined salt 6 grams, sweet bean sauce 3 grams, dry starch 15 grams, star anise, fennel each 0.2 grams, green onion 6 grams. Pork fat 500 grams (used 30 grams).
[Preparation] Wash pig brain, remove "red veins", blanch in boiling water with star anise, fennel, ginger, green onion, and salt for 10 minutes. Remove, cool, cut into dice, discard broth and seasonings. Beat egg whites, mix with starch to form a batter. Coat pig brain pieces evenly. When oil reaches medium heat, fry pig brain until light yellow, remove, drain oil, then re-fry in hot oil until golden yellow, remove, place on plate—serve with sweet bean sauce for dipping.
[Functions] Clears deficient heat, nourishes brain, enhances intelligence, calms the spirit.
[Indications] Neurasthenia, symptoms include palpitations, insomnia, forgetfulness, poor mental performance.
[Notes] Uses pig brain—sweet in taste, cold in nature—as main ingredient, "feeding the brain with brain". Egg white—sweet in taste, cool in nature—as auxiliary ingredient. Combined with warming spices like star anise, fennel, green onion, it achieves clearing deficient heat, nourishing brain, enhancing intelligence, and calming the spirit.