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 boiled pig's heart, rushes, Ophiopogon japonicus and Polygonatum odoratum are blanched, and a candied date is added to the pot.
4. Bring to a boil for 10 minutes, then turn to low heat and cook for 40 minutes, seasoning out.
5. Finished picture.
6. Finished picture.
7. Finished picture.
Tips:The pig's heart should be washed, and the blood clots should be removed after cutting.
