Every time I kill pigeons, I save pigeon heart and pigeon chop suey together. Only when I have too many can I make a plate of vegetables to satisfy my cravings.
This time, I only stir-fry the pigeon heart with double peppers and add some fermented beans. It is slightly spicy, tender and smooth, and it tastes very good with the rice...
Double-pepper pigeon heart with soy sauce
By MavisDoyle
Recipe Recommendations
- garlic cloves 3 petals
- green pepper appropriate amount
- red pepper appropriate amount
- cooking oil 2 teaspoons
- salt appropriate amount
- starch appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Double-pepper pigeon heart with soy sauce
1
Prepare 12 pigeon hearts.
2
Wash and cut thin slices.
3
Add soy sauce and starch to the chopped pigeon hearts and mix well.
4
Wash green, red pepper and garlic cloves and shred.
5
Heat the oil in the pan, smooth and disperse the pigeon heart slices, and serve for later use.
6
Saute the shredded garlic in the remaining oil until fragrant, add the green and red peppers and stir well.
7
Add appropriate amount of salt and stir well.
8
Pour in the pigeon heart slices and stir-fry well.
9
Add black fermented beans and stir well.
10
Drizzle in steamed fish soy sauce and stir-fry well.
11
Stir fry the dove hearts, mix the flavors and serve on the plate.Double-pepper pigeon heart with soy sauce Make Tips
Pigeon hearts are very tender, don't overcook them.