Pig heart? one half

Celery? Sanko

Two or three garlic.

Ginger? Cut the thumb size.

Cooking wine? Proper amount

Chicken essence? Proper amount

One or two spoonfuls of soy sauce

Fuel consumption? A spoonful

Salt?

How to stir-fry pork hearts with celery?

Wash the pig heart first, and then slice it; Put it in a bowl (our instant noodle bowl is bought with toothpaste), pour some cooking wine and marinate it with chicken essence for a few minutes (it can be marinated for ten minutes if there is enough time). Don't laugh if the knife is not good? )

Cut ginger into sections and mash garlic. Wash celery leaves, pat them before cutting them (I don't know why, that's what my father did when I was a child), and then cut them into sections.

Wash the pan, pour the oil (the water drops in the pan are dry before pouring, otherwise the oil will spill, or cover it with something, such as a lid) and turn on the fire. First, pour the celery into the pot and fry it. If there is any smell floating out, pick up the celery and put it aside.

Then pour the oil, turn on the fire, pour the pig heart in, and then pour the ginger and garlic in and fry. When it's almost done, pour the celery in and fry it, then pour some salt, soy sauce, oil consumption and chicken essence (I put them all together. If the residual amount of hand is not well controlled, I can put a little less first and add it later. I usually add it later? Pick up the pot and weigh it a few times (as on TV, the cauldron is another matter). You can try it at this time to see if it is ripe and salty. Add some salt if it is light; Just boil pig's heart. Don't fry for too long. The meat is old and not delicious.

Duang ~ ~ is ripe, take the pot and put the vegetables. . . . Don't look good, don't spit fast.