1. Wash the pig's heart to remove blood clots.
2. Cut the green onions, ginger, and garlic for later use.
3. Cut the pig's heart straight into thin slices, add beer, salt, chicken powder, baking soda, mousse powder, egg white and marinate for more than 10 minutes, then pull the oil and beat for later use.
4. Heat the pan, sauté the onion, ginger, garlic, and dried chili until fragrant.
5. Lower the pork heart and continue to stir-fry until it is just cooked. Sprinkle a little pepper and light oil and stir well.
6. Take out the pan and serve.
