Ingredients: 1 lamb's heart, two apricot mushrooms, shredded green onion and ginger. Oil, soy sauce, salt.

Practice: soak the sheep heart in water, change the water a few times to remove the blood, cut the sheep heart into thin slices, cut the apricot mushrooms into strips, and cut the bell peppers into chunks. Inside the pot pour into the right amount of oil is hot, the onion and ginger into the incense, and then put the sheep heart into the inside with a large fire fry. When the sheep heart stir-fried to the color, the apricot mushrooms into, and then continue to stir fry, until the apricot mushrooms become soft, the pepper into, and then sprinkled with some soy sauce and salt for seasoning, you can be out of the pot.

Sheep Heart Stew

Materials: 3 sheep hearts, 230 grams of mushrooms, 1 baby cabbage, 1 small spoon of pepper, 1 large onion, 2 small spoons of salt, 1 piece of ginger, 2 chili peppers, 2 tablespoons of cooking wine.

Steps

1, the first thing is to cut the sheep heart into two halves, and then wash away the blood inside.

2, and then blanch it in boiling water and rinse it off.

3, the above processed sheep heart cut into large pieces spare.

4, the shiitake mushrooms cleaned, blanched in boiling water, and then fished out, cooled.

5. After cooling, drain the water from the mushrooms.

6, and then is the white segment of green onion, ginger and chili pepper segment are ready.

7, the baby vegetables torn, into two halves, spare.

8, in the pot inside the appropriate amount of salad oil, and then the sheep heart pieces, mushrooms and seasonings are put, and then pour the appropriate amount of water.

9, then it is the pressure cooker for 10 minutes, and then you can manually for deflating.

10, and then the baby vegetables into the, boiled, cut off the fire, simmer for 5 minutes.

11, in the last is the onion leaves and cilantro into, and then stir evenly, sheng out, the production is complete.