Blanch and slice the pig heart, stir-fry the spices and season the pig heart. Pig heart is rich in protein, vitamin A, magnesium, iron, cholesterol, phosphorus, selenium and other nutrients. It also has the functions of enhancing physical strength, protecting bones, nourishing the heart and replenishing blood. Today, we share with you a "spicy pig heart" home cooking, spicy appetizers and rice, like friends hurry to learn. Learn this step, pig heart crisp and not fishy, too delicious!

The first thing is to remove the fishy, learn this step, pig heart is fried or brined have no flavor. Cut the pig's heart into four pieces, rinse the pig's blood, and then slice it, put it in a basin, add water, ginger, scallion, beer, soak for 30 minutes. When the time is up, take it out and drain.

After soaking, cut the pig's heart into thin slices. If blood is still spilled, rinse the heart after cutting. Pork heart marinated in cooking wine and ginger for 15 minutes, referring to the chopped day pepper, papaya strips sun-dried 30, preferably fresh first with salt yanzhi and then sun-dried a little longer, the flavor is crisp.

Prepare a bowl, put dry peppercorns, do not like too spicy can be a little less, add a spoonful of warm water to catch and mix well, like to eat spicy, you can put a small green pepper, soak for 20 minutes to facilitate the release of spicy flavor of mace, pepper, but also to prevent frying paste.

Burning the frying pan, combined with the dry juice in the center of the pig heart colander, to prevent frying, hot oil temperature rises to fifty percent, light smoke from the oil surface, put the pig heart into the pan, gently shaking the pan to prevent the pig heart from sticking to the bottom of the pan, the pig heart heated quickly shaped, a spoon to promote its even heat, lubricant for 30 seconds, take out and accuse of the oil in the heart of the pig heart hair flower, lubrication time should not be too long, it's easy to be old.

Then heat the oil in the pot. When the oil is hot, pour in green onions, ginger and other small materials, open and send out the flavor. Then pour in the soaked dried peppercorns and green peppercorns and stir-fry for about a minute until the moisture of the peppercorns and green peppercorns is fully extracted and the spicy flavor is full.

Then pour the pig's heart into the pot, stir-fry evenly, and start to season: add 2 grams of salt, 1 gram of chicken broth, stir-fry so that the seasoning is dissolved, pour a little water from the side of the pot, add 5 grams of soy sauce, stir-fry evenly, and then add the onion and scallion, sprinkle a little sugar, neutralize the spicy flavor, turn the heat to high, and stir-fry evenly to the pot to plate. A appetizing stir-fried pork heart!