Ingredients: 500g pork heart, 20g garlic sprout, 1 red pepper, 1 shallot, 1 small piece of ginger, 3 cloves of garlic, right amount of pepper, right amount of aniseed, right amount of cinnamon, right amount of clove, 30g cooking oil, 1 tablespoon of soy sauce, 65438+.

Practice: wash the pig heart; Wash garlic seedlings and cut into sections; Wash onion and ginger, cut into sections and slices respectively; Wash and slice peppers; Put the pig heart into water, boil it, and skim off the floating foam; Add some onion, ginger, garlic, pepper, aniseed, cinnamon, clove and soy sauce, cook with pig heart for 20 minutes, then take out the pig heart and slice it; Put the oil in the pot, heat it, add the pepper and the remaining onion, ginger and garlic, stir-fry the pork heart slices, and then put them in the pot. Put oil in the pot, heat it, add pepper and garlic seedlings and stir-fry for a while, then pour pork heart, add Chili powder, salt and monosodium glutamate.

2. Stir-fried pork heart with green pepper

Ingredients: pork 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.

Practice: cut the fungus into pieces. 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. Add oil to the pot and heat it to 40% heat. Add pig heart and slide until cooked. Pour it into the colander. Add 30 grams of oil to the pot, add chopped green onion and Jiang Mo, add pork heart, auricularia and green pepper, stir-fry until cooked, mix the remaining seasonings (oil-free) into a sauce, and turn them evenly. Serve.

3, celery mixed with pig heart

Ingredients: 500g of pig heart, 200g of celery, 5g of soy sauce, 3g of vinegar, 5g of monosodium glutamate 1 g, 5g of garlic, 3g of salt, 5g of chives, and 0g of white radish 10.

Practice: remove the fat film from the pig heart, wash it, and cook it in enough water. When the pork heart is cooked to 90% maturity, add refined salt, monosodium glutamate and shallots to remove the fishy smell. Cooked pig heart, take it out, let it cool, cut it into thin slices and put it on a plate. Remove the leaves and stems of celery, cut into small pieces and blanch thoroughly with boiling water. Peel garlic, wash it, mash it and chop it into mud for later use. Put celery stems on pork heart slices, add various seasonings and mix well.