1. Wash the pig's heart and slice it to remove blood clots. Soak and wash Ophiopogon japonicus rush.
2. Under cold water, pour a spoonful of cooking wine into the pot, and blanch the sliced pig's heart.
3. The blanched pig's heart, rush, Ophiopogon japonicus and Polygonatum odoratum are rinsed.
4. Put all the ingredients into the soup pot.
5. Bring to a boil for 10 minutes, then turn to low heat and cook for 40 minutes, seasoning out.
Tips:Buy the pig's heart, rinse it, cut it open, and clean up the blood clots.
