It's the heart of a pig
By VicentaLakin
Blow out the heart of a pig and match it with the heart of a pig, black wood, onions and cucumbers. It's about the fire, so it's about the fire. It's too long and the pig's heart is too old; it's too short, not only to be familiar, but probably not to taste. We'll give you two great tips: first, let the salted pig's heart slip over its six or seven, and then prepare for the pre-positioning of the bowl of juice, then fire the other dishes, then join the heart of the pig, and then pour it into the bowl so that it can be fully fertilized into the smell, so that it can burn and mature in the fire in a very short period of time and produce the best of the pig's heart。
Recipe Recommendations
- salty and fresh
- explosion
- ten minutes
- ordinary
Steps for It's the heart of a pig
1
The heart of the pig shall be cut thin, salt, starch and wine shall be added, and it shall be made evenly
2
Make a bowl of juice: salt, raw smoke, wine, starch, ginger garlic and a little water, and mix it evenly
3
(b) Hot pots, with appropriate quantities of oil, and a boiled heart of the pig, when it changes
4
Leave a little bottom oil in the pot, and roll the onions down
5
The onions burst into cucumber chips and black wood ears, and then they go in and get fried
6
It's not like I'm going to have to go back to work
7
It's just that it's all right
8
After the final juice
9
And fill the bowl with little pepper。It's the heart of a pig Make Tips
1. Cut the pork heart in half and soak it in clean water for half an hour; add a few drops of high-proof white liquor to the water to help remove the gamey odor.
2. To maintain the tenderness of the pork heart, first season it lightly, then briefly fry it in oil until it just changes color, then remove it from the pan.
3. Since stir-frying requires high heat and speed, prepare the sauce mixture in advance: salt, light soy sauce, cooking wine, cornstarch, ginger, garlic, and a little water. Mix well and set aside.
4. The order of adding ingredients is crucial during stir-frying: first stir-fry the onion, then add the cucumber and black fungus. Next, pour in the pre-fried pork heart, and finally add the sauce mixture. Let the sauce coat the ingredients evenly, then reduce the sauce over high heat.