Today, I will make a home-cooked dish "spicy pig heart" with pig heart as the main ingredient and dried peppers and green peppers as the auxiliary materials. Spicy and palatable, appetizing. Have a favorite friend to try at home.
Ingredients: pig heart
Accessories: ginger, onion, garlic, green pepper, dried pepper, onion, onion.
Seasoning: chicken essence, salt, sugar, pepper, cooking wine, oyster sauce and soy sauce.
Spicy pig heart-spicy and smooth
1. Start preparing the ingredients.
First of all, we prepare a fresh pig heart, remove blood vessels and white fascia, cut evenly thin slices with an oblique knife, put them into clear water after cutting, grab blood from the pig heart, and control the water after washing.
Let's pickle pig hearts.
Add chicken essence 1g, salt 1g, a little fresh sugar, pepper 1g, 5g of cooking wine, 5g of oyster sauce and 5g of soy sauce, stir in one direction until the pig heart absorbs all the juice, and marinate for 10 minute.
3. Start preparing auxiliary materials.
Prepare a bowl and put a handful of dried peppers. If you don't like it too spicy, you can put less. Add a spoonful of warm water and stir well. If you like spicy food, you can add a handful of green peppers and soak them for 20 minutes, which is beneficial to the spicy taste of pepper and pepper and prevents them from being fried.
Prepare a slice of ginger and cut it into shredded ginger.
Prepare a section of onion and cut it into horseshoe pieces for later use.
Prepare a few pieces of garlic, cut into pieces, and put them all in the same pot.
Then prepare two shallots, cut them into slices, and cut a small piece of shallots into shredded shallots for later use.
Let's oil the pig's heart.
Heat the oil in the pan, and pour the pig heart into the colander to control the drying juice to prevent the pan from frying. When the oil temperature rises to 50% and the oil surface smokes slightly, pour the pig heart into the pot and gently shake the pot to prevent the pig heart from sticking to the bottom of the pot. The pig heart will solidify quickly when it is hot. Push it with a spoon to heat it evenly and lubricate it for 30 seconds. Take out the pig heart and control the oil after it turns white. Lubrication time should not be too long, and the taste is easy to get old.
Let's start cooking.
Burn the oil in the pot again. When the oil is hot, pour in the onion, ginger and other small materials, turn the fire to make it fragrant, then pour in the soaked dry pepper and green pepper, stir-fry for about one minute, and stir-fry the pepper and pepper until the spicy taste is fully extracted. Pay attention to observe the color of pepper when frying, and avoid frying.
Then pour the pork heart into the pot, stir-fry evenly, and then start seasoning: add 2g salt and 1g chicken essence, stir-fry until the seasoning melts, pour a little water from the side of the pot, add 5g soy sauce, stir-fry evenly, then pour in the onion and onion segments, sprinkle with a little sugar, neutralize the spicy taste, turn to high heat, and then take out the pot and plate.
Ok, a crispy and smooth spicy pig heart is ready.
Technical points:
1. Blood clots are easy to hide in pig hearts, so they must be cleaned up to reduce the fishy smell.
2. Pig heart oil is used to ripen faster and keep crisp and tender taste. Note that the oil lubrication time should not exceed 30 seconds.
3. Pepper and green pepper should be soaked in advance to avoid frying, which is conducive to the release of fragrance.