1. Ingredients: 1 pig heart (about 300 grams)

2. 1 piece of pork liver (about 200 grams), 6 slices of ginger, 3 shallots, 5 cloves of garlic , 2 star anise, 10 peppercorns, 3 bay leaves, 2 dried chilies, 2 tablespoons cooking wine, 5 tablespoons light soy sauce, 3 small grains of rock sugar, 1/2 teaspoon salt, 1 teaspoon dark soy sauce, 1 tablespoon cooking oil.

3. Cut the pig heart in half, clean out the blood clots inside, remove the blood vessels from the pig liver, and soak them in clean water for 30 minutes. Slice the ginger, cut the green onion into sections, and smash the garlic with a knife.

4. Pour cold water into the pot, add 1 tablespoon of cooking wine, pig heart and liver. Bring the water to a boil, remove the foam, take out the pig heart and liver and set aside.

5. Take another pot, add cooking oil, and saute ginger slices, garlic and onions until fragrant. Add about 600ml of water, cooking wine, light soy sauce, dark soy sauce, salt, rock sugar, star anise, bay leaves, Sichuan peppercorns and dried chilies. Bring to a boil and add the blanched pig heart and liver.

6. Bring to a boil again, then lower the heat and cover with a lid. Cook for about 8-10 minutes. Take out the pork liver. Use a toothpick to pierce the pork liver and see if there is no blood flowing out. It means it is cooked. Continue to cook the pig heart over low heat for 20 minutes.

7. After cooking, turn off the heat. There is no need to take out the pig heart, just soak it in marinade. After the marinade is completely cool, add the pork liver you just fished out and soak it together for more than 2 hours until the flavor is completely absorbed.

8. Before eating, slice the braised pig heart and liver into slices and pour the marinade over them.