1. Slice auricularia auricula. Cut the green pepper into elephant-eye slices. Blanch the pig heart with water for three minutes, add cooking wine, and take it out to dry.

2. Put oil in the pot and heat it to 40% heat. Add pig's heart and slide until cooked. Pour it into the colander.

3. Put 30 grams of oil in the pot, add chopped green onion and Jiang Mo, add pork heart, auricularia and green pepper, stir-fry until cooked, mix the remaining seasonings (oil-free) into a sauce, and turn them evenly, then serve.