Pig heart 1, green pepper150g, water-borne fungus 25g, onion rice10g, Jiang Mo10g, cooking wine 20g, refined salt 3g, monosodium glutamate 2g, wet starch 20g, soup 30g and oil 800g.

working methods

1. Slice auricularia auricula. Cut the green pepper into elephant-eye slices. The pork heart was sliced with a spatula, pickled with cooking wine 10g and refined salt 1g, and then mixed with wet starch 10g for sizing.

2. Put oil in the pot and heat it to 40%. Add pig's heart and slide until cooked. Pour it into the colander.

3. Put 30 grams of oil in the pot, add chopped green onion and Jiang Mo, add pork heart, auricularia and green pepper, stir-fry until cooked, cook the sauce mixed with the remaining seasonings (oil-free), and turn it over evenly to serve.