1, pig heart cut into four petals, remove the inner sinews, put into a bowl and add the right amount of water to soak for about 5 minutes, soak out the inside of the blood, and then fish out of the water control, clean, squeeze out the inside of the heart of the pig's water, put on the board and slice it into thin slices.

2, the bowl into two spoons of soy sauce, a spoonful of cooking wine, a spoonful of pepper, a spoonful of spicy fresh, mix well, and then add a spoonful of corn starch mix well, so that each piece of pig heart are thinly coated with a layer of corn starch, and then into the right amount of sesame oil to mix well, so that you can lock the inside of the water, eat more tender! Marinate for about 10 minutes.

3, green peppers de-tipped and deseeded cut into small pieces, carrots cut into slices, garlic cloves cut into segments, garlic cloves cut into slices, ginger cut into julienne strips, dried chili peppers cut into segments spare.

4, a pot of oil, into the marinated pork heart stir-fry until the meat slices change color, and sheng out standby! (You can also pour the water into the heart of the pig, use chopsticks to gently cut open, cut open and do not move it, in order to prevent desiccation! After the water boils, control the water and fish out and set aside.

5, a pot of oil, put ginger, garlic cloves, peppercorns, dried chili peppers burst incense.

6, pour into the heart of the pig stir fry for a moment.

7, into the green pepper, carrots, garlic cloves stir fry evenly.

8, add a spoonful of salt to taste.

9, before starting the pan into the appropriate amount of chicken stir fry evenly.