It's the heart of a pig

Not only is it raining, but it's so cold that I can't even open the door all day and I can't wait to sit next to the heater. Every day when it's cold, it's special to eat hot hot pans or hot casseroles or lamb stew or red steak. So Dad went to the market early in the morning and bought a big bag of steaks in which I was happy to record all the steps of the production, but when it was finished, it was raining and dark. So when it came out, it found a real blur of the picture. So I gave up editing and waited for the finished product to be updated. No steaks. Let's change it. But I like fresh pig hearts and never buy frozen ones。

Recipe Recommendations

pig heart a
color pepper appropriate amount
ginger appropriate amount
chives appropriate amount
garlic cloves appropriate amount
salt 1 teaspoon
cooking wine 1 tablespoon
soy sauce 1 tablespoon
water starch a little
chicken essence a little

light
fried
ten minutes
ordinary

Steps for It's the heart of a pig

Let's clean the pig's heart, get rid of the band, boil it down to 50-60 and get the blood out。

Clean up and cut into one to two millimeters of flat thin. And because the heart of a pig is long and old, cut as thin and even as possible。

All kinds of peppers are washed clean and cut into small pieces of size。

Ginger, garlic slices, slashing blades。

The hot oil is burned in the pot and smells like ginger, garlic and onions。

Fire, fall into the heart of a pig。

Quick flip to color

Put in a spoon of wine。

I've been transferred to about a spoonful of raw smoke, and I've been able to double-fried fast。

Sliced peppers

Sliced peppers。

Intrude salt, turn it over for a minute, and get a little water starch and make a thin lid。

Turn off the fire, put in the chicken, add onions, and evenly fire the pot。