[stir fried pork heart] - it's so cold. Would you like a meat dish-You Are Foodie

By Elvira
87

[stir fried pork heart] - it's so cold. Would you like a meat dish

It's raining these two days, and the temperature is surprisingly low. It's so cold that I can't even open the door all day. I wish I could sit next to the heater all the time.Whenever it is very cold, I especially want to eat hot hotpot or hot meat dishes, such as stewed mutton and braised beef steak. So the father went to the market very early in the morning and bought a big bag of steak. I also enjoyed recording all the production steps, but it rained heavily and it was very dark when shooting the finished product. So after the guide, I found that the photos were really fuzzy! So I had to give up editing and wait for the next time to update the finished product.Steak is not good, so change it. Stir fried pork heart is also my favorite dish. But I like fresh pig hearts and never buy frozen ones.

Main Ingredients

Pig heart 1

Auxiliary Ingredients

Garlic clove appropriate amount
Chives A moderate amount of
ginger appropriate amount
Colored pepper appropriate amount

Poetic phrases:1: Because the pig heart is easy to get old after being fried for a long time, try to cut it thin and evenly.2: Stir fry quickly.3: If you like heavy color, you can also add a little old smoke.

Step 1 . First, clean the pig's heart, remove the fascia, and boil it in cold water until half cooked. Remove the blood and water.

Step 2 . After cleaning, cut into uniform thin slices of one to two millimeters. Because pork hearts tend to age when fried for a long time, it is important to cut them as thin and evenly as possible.

Step 3 . Clean various colored peppers and cut them into small pieces of moderate size.

Step 4 . Slice ginger and garlic, slice scallions diagonally into sections.

Step 5 . Heat an appropriate amount of oil in the pot, add ginger slices, garlic slices, and scallion white sections and stir until fragrant.

Step 6 . Pour the pig's heart into the fire.

Step 7 . Quickly stir fry until discolored. (For dishes that can be carried, I like to weigh the pot. Firstly, it doesn't hurt or stick, and secondly, the dishes are more refreshing.)

Step 8 . Mix in a tablespoon of cooking wine.

Step 9 . Stir in about one tablespoon of light soy sauce and stir fry evenly.

Step 10 . Pour in the cut colored peppers

Step 11 . Add the cut colored peppers.

Step 12 . Add salt, stir fry for a moment, pour in a little water and starch to make a thin sauce.

Step 13 . Turn off the heat, add chicken essence, add scallions, stir fry evenly, and then remove from the pot.

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