Health benefits
Pig heart: maintain healthy skin and mucous membranes
Green pepper: enhance immunity, antioxidant, anti-cancer and prevent cancer
Red Pepper: appetizer, digestion
Ingredients
Pig Heart ( One ) | Green peppers (3) |
Ginger ( appropriate amount ) | |
Garlic cloves ( appropriate amount ) | Light soy sauce ( appropriate amount ) |
Oyster sauce ( appropriate amount ) | Cooking wine (appropriate amount) |
Salt ( Adequate amount ) | Pepper ( Adequate amount ) |
Water starch ( appropriate amount ) |
How to stir-fry pig heart
1.First wash the pig heart, remove the fascia and cut it into thin slices.
2. Cut green and red peppers into cubes and set aside.
3. Chop the ginger and garlic and set aside.
4. Prepare half a bowl of water, add a spoonful of starch, appropriate amount of light soy sauce and stir evenly.
5. Boil water in a pot and add an appropriate amount of cooking wine.After the water boils, add Blanch the pig's heart for half a minute.When the pig's heart turns white, quickly remove and drain the water and set aside.(This step is to remove the smell of blood)
6.Put an appropriate amount of oil into the pot and heat it up , then add garlic and ginger and sauté until fragrant.
7. Saute the garlic and ginger until fragrant, add the blanched pork heart slices and stir-fry over high heat moment.
8. Stir-fry the pig heart for a while, then add the green and red pepper and stir-fry.Add an appropriate amount of light soy sauce, oyster sauce, and salt, and stir-fry quickly until the flavors are fragrant.Sprinkle in appropriate amount of pepper and mix well.
9. When the peppers are almost cooked, add water starch to thicken the juice.
10.Finished product picture
Tips
Pig heart ages easily, so try to cut it as thinly as possible.In this way, it is easy to cook and tasty, and the cooking time is shortened to ensure the freshness and tenderness of the meat.
When blanching the pig heart, the time should not be too long.As soon as the color turns white, take it out immediately and control the water for later use.
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