Fried Pork Heart with Sour Radish
1.
Prepare all the ingredients and cut the pig's heart to clean the blood, then cut into small pieces, shred the ginger, smash the garlic and then finely, cut the onion, wash the red pepper, remove the seeds and cut, and cut the sour radish ( Don’t cut too small), cut the chopped green onion into small pieces for later use
2.
Boil the boiled water, put the pig's heart in the boiling water, turn into a pig liver color, immediately start the pot and rinse with cold water to ensure that the blood in the pig's heart and the crispy mouth of the pig's heart are removed
3.
Pour out the remaining water in the pot, turn on medium heat, and stir-fry the sliced radish and sauerkraut until half-ripe (add salt according to personal taste) and set aside.
4.
After heating the pan again, pour in the oil you usually eat, then pour the garlic, ginger, and onion together. When you can smell the aroma, add the red pepper and stir fry to add the cold water pig heart
5.
After the pork heart and other ingredients in the pan are super-fried, you can pour the spare sauerkraut in and mix it up. The juice will be collected in about five minutes.
6.
When there is a little bit of juice left, you can put the chopped green onion down, stir fry it to get out of the pot
7.
A delicious little stir-fry is complete
Tips:
Half of the pig's heart is enough, and the onion should be less (mainly for seasoning), because it's the first time I bought pig's heart to fry, and there is no concept of a specific amount.
I cook this dish more carefully. (I seldom cook it. Basically, it is called takeaway. It is rare that my cousin wants to eat it, so I will satisfy her and make a good dish) The cousin said it tastes good, fragrant and beautiful. Haha, it seems that my cousin is quite competent
