stir-fried pork heart with pickled cabbage
By WayneSchuppe
I rarely eat internal organs, and I only buy this pig heart once a year when I come back. In fact, the taste of this pig heart is quite good, but everyone thinks that it is not good to eat too much internal organs.
Recipe Recommendations
- pig heart 400 grams
- sauerkraut appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- cornflour appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- olive oil appropriate amount
- salt appropriate amount
- sour and salty
- fried
- ten minutes
- ordinary
Steps for stir-fried pork heart with pickled cabbage
1
Process the pig heart and cut it into thin slices.
2
Put it into a container, add ginger, soy sauce, white sugar, pepper, and cooking wine, stir well and marinate for a while.
3
Heat the pan and add a little olive oil to saute the garlic until fragrant.
4
Pour in shredded cabbage and stir fry over high heat, add a little white sugar, and then remove for later use.
5
Pour a little more olive oil into the pan, and pour the marinated pork heart into the high heat and stir fry.
6
Add a little cooking wine and salt and stir-fry until color changes.
7
Add the pickled cabbage again and stir fry.
8
Stir well and stir in a little chicken essence. Remove heat and serve.stir-fried pork heart with pickled cabbage Make Tips
1. Sugar must be added when frying pickled cabbage, which can reduce the salty taste and enhance the freshness. 2. The pig heart will feel a little fishy no matter what, so it is best to add cooking wine and ginger.