The method of protecting heart meat is similar to that of pig blood. You can refer to the method of pig heart.

Method one, stir-fried pig heart with garlic

Materials

500 grams of pig heart, 25 grams of garlic sprouts, 1 chive, 1 ginger, 1 small piece of garlic, 3 cloves of pepper, appropriate amount of aniseed, appropriate amount of cinnamon, appropriate amount of cloves, appropriate amount of cooking oil, 30 grams of soy sauce, 1 tablespoon of chili powder, 1 teaspoon of refined salt, 1 teaspoon of MSG 0.5 tsp

Method

1. Wash the pig heart; wash the garlic sprouts and cut them into sections; wash the onions and ginger and cut them into sections and slices respectively; wash and slice the peppers;

2. Put the pig heart into the water, boil it, and skim off the foam;

3. Add some onions, ginger, garlic, pepper, aniseed, cinnamon, cloves, and soy sauce, Cook with the pig heart for 20 minutes, remove and slice the pig heart;

4. Put oil in the pot, heat it up, add chili pepper and the remaining onions, ginger and garlic, stir until fragrant, then add the pig heart slices After stir-frying, remove from the pot and serve on a plate;

5. Put oil in the pot, heat it up, add chili peppers and garlic sprouts and stir-fry for a while, then pour in the pig heart, add chili powder, salt and MSG.

Note

Garlic has a strong aroma and is an appetizer to drink. Be sure to wash away the blood clots inside the pig heart.

Method 2, stir-fried pig heart with green pepper

Ingredients

1 pig heart, 150 grams of green pepper, 25 grams of water-coated fungus, 10 grams each of green onion and minced ginger grams, 20 grams of cooking wine, 3 grams of refined salt, 2 grams of MSG, 20 grams of wet starch, 30 grams of soup, and 800 grams of oil.

Method

1. Cut the fungus into slices. Cut the green pepper into eye-eye slices. Cut the pig heart into slices with a spatula, marinate with 10g of cooking wine and 1g of refined salt to add flavor, then mix well with 10g of wet starch and sizing.

2. Heat the oil in the pot until it is 40% hot, add the pork heart and spread it until cooked, then pour it into a colander.

3. Put 30 grams of oil in the pot, add minced green onion and minced ginger until fragrant, add pork heart, fungus, and green pepper and stir-fry until cooked, then cook and add the remaining seasonings (without oil). Stir the gravy evenly, remove from the pan and serve.

Tips

Features

Coordinated colors, tender and crispy.

Operation Tips

Knife work should be even. Do not use too much heat when lubricating pig heart. After cooking the sauce, stir it quickly and remove from the pot.

Method 3, stir-fried pig heart with green onions

Ingredients

500 grams of pig heart, 6 green onions, 10 grams of ginger, 4 garlic kernels, and 2 peppers , A. 1/4 tsp salt, 1 tsp cooking wine, 1 tbsp cornstarch, 1 tbsp egg white, B. 2 tbsp black vinegar, 1 tbsp fine sugar, 1/4 tsp salt, 1 tbsp cooking wine, too 1/2 teaspoon white powder, C. 1 teaspoon sesame oil

Method

1. Cut the pig heart into slices of about 0.5 cm, wash and drain, mix well with seasoning A and marinate for about 3 minutes; cut green onion into sections; chop ginger, garlic and chili into fine pieces and set aside.

2. Mix seasoning B thoroughly into sauce and set aside.

3. Blanch the pig heart in step 1 for about 10 seconds, drain and set aside.

4. Heat the pan, add 1 tablespoon of oil, sauté the green onion, minced ginger, minced garlic and chopped chili in Step 1 over low heat until fragrant. Add the pork heart in Step 3 and stir-fry quickly over high heat for about 10 seconds. Finally, while stir-frying, pour in the sauce from step 2 and stir-fry evenly. Finally, sprinkle in sesame oil and stir-fry evenly before taking it out of the pan.