Prepare ingredients. Rinse the fresh pigeon heart with clear water.

Wash green peppers and cut into small pieces; Pigeon heart slice; Wash onion and cut into pieces. Peel and slice garlic cloves.

Add some salt to the pigeon heart.

Pour in cooking wine.

Add light soy sauce and mix well. Pickling 15 minutes.

Heat the pan and pour in the oil.

Add green pepper and stir-fry until soft.

Put the green pepper aside, pour it into the oil pan, add the onion, and stir-fry until fragrant.

Put the onion aside, turn on the fire, pour in the pigeon heart and stir-fry until it changes color.

Stir-fry green pepper, onion and pigeon heart.

Pour in the raw materials and stir well. Stir well and serve.

Method 2:

Cut the pigeon heart into proper size, blanch the pigeon meat in the pot with clear water, and skim off the floating foam.

Chop pepper, onion, ginger and garlic for later use.

Put cold oil in a hot pan and stir-fry pigeon hearts in a wok. At this time, the pigeon heart is almost cooked.

Stir-fry pigeon meat until golden brown, add onion and ginger and continue to stir fry.

Finally, add pepper and garlic.

After the pigeon heart is boiled, cook it for a while. One of the reasons for cooking more is to remove the floating foam from the pigeon heart, and the other is to cook the pigeon heart until it is half cooked.

Pigeons absorb a lot of natural yang, so pigeon heart can treat weakness caused by kidney essence deficiency.

The efficacy and function of pigeon heart: nourishing the heart and calming the wind. Suitable for epilepsy. Pigeon heart itself has the functions of nourishing liver and kidney, strengthening bones and muscles and benefiting essence and blood.