2. Practice: Wash the prepared pig heart with clear water, put it aside to drain the water for later use, then wash the prepared garlic seedlings with clear water and cut them into small pieces for later use. Wash the onion, ginger and garlic with clear water, cut the onion into sections for later use, slice the ginger for later use, and cut the garlic into pieces for later use. Then put the prepared pepper into clear water to remove seeds and cut it into small pieces for later use. Then add a proper amount of water to the pot to boil, and then put the prepared pig hearts into the pot to blanch. After the water is boiled and the blood bubbles are cleaned up, put the prepared ingredients such as onion, ginger, garlic, pepper, aniseed, clove, soy sauce and cinnamon into the pot and cook with the pig heart. Don't cook for too long, you can take out the pig heart in about 20 minutes, because there is no need to cook the pig heart deliberately afterwards. Then cut the pork heart into small pieces and put them in a bowl for later use. Add a proper amount of cooking oil to the pot and heat it. Then put the prepared onion, ginger, garlic and pepper into the pot and stir fry. After the fragrance overflows, put the pork heart into the pot and stir fry, and then take it out for later use. After adding a proper amount of cooking oil to the pot and heating, put the prepared garlic sprouts and peppers into the pot for later use. When the ingredients are gradually mature, you can put the prepared pork heart into the pot and stir-fry it with garlic sprouts, then add a proper amount of edible salt, monosodium glutamate and Chili powder, and then take it out of the pot after all the ingredients are evenly stirred.
pay attention to
When cooking pig hearts in daily life, some blood clots contained in pig hearts should be cleaned up so as not to affect the later eating taste.