Sheep heart, pickled pepper, ginger, salad oil, salt, light soy sauce, onion, starch, cooking wine, dried chili pepper, chili oil

Method

1 . Cut the sheep heart open in the middle, rinse repeatedly to remove congestion, and cut into slices.

2. Cut the pickled peppers into small sections; cut the ginger into shreds; cut the green onions into sections; cut the dried chilies into sections.

3. Mix a little cooking wine into the lamb hearts, mix well and marinate for 5 minutes.

4. Put light soy sauce, water starch, salt, and chili oil into a bowl and mix thoroughly to form a gravy.

5. Put the pot on the fire, heat up the oil, add shredded ginger and dried chili pepper and sauté until fragrant.

6. Pour in the sheep heart and stir-fry over high heat until the sheep heart changes color.

7. Quickly add pickled peppers and green onions, stir-fry and mix evenly.

8. Pour in the prepared gravy, mix quickly, and serve.

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2. Heat the wok, add an appropriate amount of base oil, and after it is hot, add Sichuan peppercorns and dried red pepper segments and fry until fragrant. Add the lamb heart and stir-fry quickly, add cooking wine, and add salt.

, MSG, pepper, soy sauce, and a little sugar, stir-fry evenly and stir-fry with the green onions.

After the onions are fragrant, add a little vinegar and light oil and serve

1 . Cut the sheep heart open and wash it. Soak safflower in 1 cup of water.

2. Put the sheep heart into the wok and add appropriate amount of water.

3. Sprinkle the soaked safflower on the lamb heart, add a little salt, and stew until cooked.

500g lamb heart, ingredients: 75g shiitake mushrooms, 40g rapeseed heart,

Seasoning: 15g green onion, 10g ginger, 15g cooking wine, 8 soy sauce grams, 3 grams of refined salt, 3 grams of MSG,

5 grams of chicken essence, 3 grams of sugar, 500 grams of fresh soup, 1 gram of pepper, 15 grams of sesame oil

Method:

1. Wash the sheep heart and cut into strips. 2. Add water to a spoon and bring to a boil, blanch the heart strips to remove any blood stains and remove them.

3. Add green onions, ginger cubes, cooking wine, soy sauce, refined salt, chicken essence, white sugar and fresh soup to the casserole and bring to a boil, then add the lamb heart strips. Carefully simmer until cooked.

4. Add the mushrooms and continue to stew until the mutton heart strips are cooked. Add the cabbage heart segments, MSG, pepper and sesame oil and bring to a boil.

(1) Soak roses in a cup of water to make rose water.

(2) Soak the orchids in rose water, remove the residue and extract the juice, add a little salt and mix well and set aside.

(3) Wash the blood from the sheep's heart, prick a few small holes in the sheep's heart with a needle, then use a bamboo or iron skewer to stick the sheep's heart, put it on the fire and roast it, turning it constantly. skewer so it heats evenly.

(4) While roasting the lamb heart, slowly apply Zanflan juice on the lamb heart until the lamb heart is cooked through.