Ingredients: salt, pepper, soy sauce, soy sauce.
Step 1: Wash the pig heart.
We prepare a pig's heart, break it into four and a half, remove the excess blood vessels, and wash off the residual blood stains with clear water, which needs to be washed several times.
Then cut the pig heart into even slices and wash it in clear water several times until there is no blood, so that it won't smell fishy when eating.
Wash the pig heart, take it out, squeeze it dry and prepare for pickling.
Step 2: Marinate the pig heart.
Add 1g salt, 2g pepper, 5g soy sauce and 3g soy sauce. Then pour a proper amount of cooking wine to remove the fishy smell, and pour the juice into the pig heart in one direction.
Grab a handful of starch and continue to grab it evenly. Starch can lock the water in pig heart. It tastes more tender this way. Finally, pour a little vegetable oil for curing 10 minute.
Step 3: Prepare small materials.
We prepare auxiliary materials, prepare a proper amount of green onions, cut them with an oblique knife, cut a handful of millet peppers with an oblique knife, and cut ginger into diamond-shaped pieces.
We first add 2g of salt, 2g of pepper, a little fresh sugar, 5g of oyster sauce and 3g of soy sauce to the sauce, and then add a spoonful of starch into the bowl and mix well.
Step 4: Slide over the pig's heart.
After all the ingredients are ready, let's cook pig hearts. After the water in the pot is boiled, pour in the marinated pork heart, add a little cooking wine to remove the fishy smell, and cook quickly for 30 seconds. After the pig heart is cooked, pour it out and drain it.
Step 5: Start cooking.
Heat oil in the pan. When the oil temperature is 50% hot, add ginger slices, stir fry a few times, pour in millet pepper and stir fry together. Stir-fry the fragrance, add a spoonful of bean paste, stir-fry the bean paste, stir-fry the red oil, pour the pork heart with water control, and stir-fry a few times.
Pour onion slices into the pot and stir-fry for 30 seconds. After the onion slices are fragrant.
Pour the prepared juice along the edge of the pot, stir-fry over high heat until all the juice is absorbed, then add a little pepper oil and bright oil to brighten the color, turn it over and put it on a plate.