2/ 10 green pepper cut into sections for later use.
3/ 10 Chop ginger and garlic for later use.
4/ 10 Prepare half a bowl of water, add a spoonful of starch, and stir well with soy sauce.
5/ 10 pot boil water, add a proper amount of cooking wine, boil the water, put the pork heart in it for half a minute, then quickly take out the pork heart and drain it for later use. (This step is to remove the smell of blood. )
6/ 10 pot, heat with proper amount of oil, then add garlic and ginger and stir-fry until fragrant.
7/ 10 After garlic and ginger are sauté ed, pour the blanched pork heart slices and stir fry for a while.
8/ 10 Stir-fry the pork heart for a while, then add the green pepper and stir-fry it in the pot. At this time, add a proper amount of soy sauce, oyster sauce and salt, and stir fry quickly until it tastes good. Sprinkle some pepper and mix well.
When 9/ 10 peppers are almost ripe, add water starch to thicken them into juice.
10/ 10 finished product drawing
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Tips for recipe of Xiangha
Pig hearts tend to get old, so cut them as thin as possible. This facilitates cooking and tasting, shortens cooking time, and ensures the freshness of meat.
It should not take too long for a pig's heart to drown. As long as the color is white, it should be taken out immediately to control the water.