(2) Put the processed sheep heart into a pot and soak it in cold water for 3 hours. During this period, it is best to change the pot to 1-2 times, add water, add onion, cooking wine, pepper and sheep heart.
(3) Bring the fire to a boil and continue to cook for 5 minutes; Scald off blood foam, remove warm water and rinse off.
(4) Wash the pot, prepare another pot of clean water, and add ginger slices, sheep heart and dried prickly ash.
(5) After boiling, turn to low heat and cook for about 40 minutes.
(6) Take it out, cool it slightly, slice it and put it in a big basin.
(7) Add minced garlic, Laoganma Chili sauce, soy sauce, salt and pepper oil, and sprinkle with chopped green onion and coriander.
2. Cleavage the sheep heart with green onions (1), remove the congestion inside, clean it, and slice it with a knife. Cut green onions into thick eyebrows, and use a little cooking wine, soy sauce, salt and pepper to make the taste of sheep heart.
(2) When the wok is on fire, add a proper amount of base oil. After heating, stir-fry the pepper and dried red pepper in a wok. Stir-fry sheep heart, cook cooking wine, add salt, monosodium glutamate, pepper, soy sauce and a little sugar, stir-fry shallots together, and after the shallots smell, add a little vinegar and beat the oil out of the pot.
3, the practice of fried sheep heart with Pleurotus eryngii (1) A sheep heart, soaked in clear water in advance, repeatedly pinched off the blood.
(2) Two Pleurotus eryngii strains
(3) Slice sheep heart and cut Pleurotus eryngii into strips. Cut the pepper into small pieces.
(4) Add oil to the pot, heat it, add shredded onion and ginger, stir-fry until the mutton heart becomes discolored, and continue to stir-fry. When the Pleurotus eryngii strips become soft, add pepper, sprinkle some soy sauce and salt to taste, and then take out the pot.