Steps:

1

Clean the pig heart and the blood vessels in the internal organs.

2

Soak it in sorghum wine for about half an hour. Jinmen sorghum is clear and transparent, and its texture is pure and fragrant. Although the 38-degree sorghum wine does not have the pungent feeling of high liquor concentration, it ensures a sweet and mellow aftertaste. Besides drinking, it can also be used as food.

3

Turn on medium heat. Put half a bag of salt in the pot

4

Place the pork heart soaked in sorghum wine on the salt. Cover the pot

5

That is, dry-burn it with salt. Turn it over halfway until it is rubbed in with chopsticks. No blood runs out. It's finished. It's very simple.