Griddle Pork Heart

Name: Griddle Pork Heart
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pig heart; 1 spoon oil; A pinch salt; A pinch ginger; A pinch chopped green onion; A few chili; 2 garlic; 2 spoons Soy sauce; 2 spoons Cooking Wine

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Pig heart is actually the heart of pigs. It is a common tonic. Generally speaking, we say that the heart fills the heart with the heart. In fact, we can eat it in our daily lives, but many of us don’t understand it very well. The main function of pig heart, so it can not be used very well.
Pig Heart has the effects of nourishing deficiency, calming nerves, nourishing the heart and replenishing blood. It is suitable for people with a weakened heart, insomnia, palpitations, white sweats, and trances.
At the same time, pig heart also contains nutrients such as egg quality, fat, calcium, phosphorus, iron, vitamin B1, vitamin B2 and niacin, which have great effects on strengthening myocardial nutrition and strengthening myocardial contractility.
The problem of insomnia is more serious in modern people. It is tonic in autumn, so you can eat more.

Ingredients

1 Pig Heart
1 spoon Oil

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A pinch Salt

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A pinch Ginger

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A pinch Chopped Green Onion
A few Chili
2 Garlic

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2 spoons Soy Sauce

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2 spoons Cooking Wine

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Griddle Pork Heart

1. Cut into slices

2. Dice green onion and garlic, shred ginger, slice chili

3. Pour half a pot of water into the casserole and pour the pork heart slices into it

4. After cooking, stir quickly with chopsticks to separate the meat slices and heat more evenly

5. Pour a little cooking wine after the water is boiled

6. Remove the float on the top

7. Then take the pig's heart out and dry the water for later use

8. After pouring out the water for boiling the pig's heart, wash the pot and pour a little oil

9. Saute ginger and minced garlic

10. Pour in the chili flakes and stir fry until slightly softened

11. Pour in two spoons of light soy sauce

12. Pour the pork heart slices into the pot and stir fry until evenly colored

13. Season with salt

14. Stir evenly to get out of the pot.

Tips:
1. Add the pig heart to the cooking wine and blanch it to get rid of the fishy smell.
2. Dry roast in a casserole, the soup is rich and fragrant.
3. My casserole does not crack when it is dry-fired at 800 degrees, so I can’t try ordinary casserole.