1. Cut the pig heart with a knife and cut it into three connected pieces; Squeeze out the blood clots in the pig heart, fry the oil tendons and wash them with water.

2. Put the pig heart into a large amount of water pot, heat it with medium heat, skim off the floating foam when boiling, cook until the pig heart is 60% rotten (about 40 minutes), and drain the water.

3. Put the chopped onion, ginger, cinnamon and fennel into two gauze bags, together with Shaoxing wine, soy sauce, sugar (with 80% amount) and refined salt, and add 750g of clear water to start marinating. If the old brine is used, the ingredients should be appropriately reduced according to the salty degree of the old brine.

4. Boil the brine until it boils, and then pour it into the pig's heart when the pot emits fragrance. At this time, it can be marinated in medium fire for 20-30 minutes, then take out a piece and cut it with a knife to check whether it is marinated thoroughly; Take it out after the brine is cooked thoroughly, spread it on a clean bamboo woven container and let it cool naturally.

5. After the product is cooled thoroughly, it is immersed in a halogen-containing container for storage. Or take out a small part of the marinade, skim off the oil slick, put it in another small pot, add the remaining 20% sugar, boil it over medium heat, and brush it on the pig heart to increase the color and fragrance.