1. 3 pieces of pig heart-protecting meat. The heart-protecting meat is fat, thin, and skinny. It's especially delicious. Are there places where this part of the pig is not eaten?
2. Wash it several times with clean water, then put it in a pot, add water to a boil, and boil the blood in the meat.
3. The blanched heart-protecting meat is washed with warm water to clean the surface foam and cut into small pieces.
4. Put it in a casserole, add water to cover the heart-protecting meat, add green onion, sliced ginger, pepper, cooking wine, boil over medium heat and turn to low heat and simmer for over half an hour.
5. Remove the cooked heart-protecting meat.
6. This is the stock of boiled meat for protecting the heart. I am going to use it to stew sauerkraut.
7. Prepare some rock sugar, green onion and ginger.
8. Add some oil to the pot, don't need too much oil, and add rock sugar.
9. Fried sugar color. Stir-fry on low heat until the rock sugar melts, continue to fry until the color of the rock syrup changes to light brown (too late to take pictures).
10. Pour in the heart-protecting meat and stir fry until the meat is covered with sugar color.
11. Add green onion and ginger and stir fry until fragrant.
12. Add soy sauce.
13. Soy sauce.
14. Add salt, stir-fry for a while, add half a bowl of broth to boil the heart-protecting meat, cover the lid and cook for ten minutes.
15. Finally, the fire can be harvested.
16. It is salty and sweet, and it is delicious, especially when the tendon and meat are eaten together, it is more delicious.
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