[sichuan Cuisine] Stir-fried Pork Heart with Double Pepper
1.
Cut the pig's heart to clean up the blood clots with a small amount of cornstarch to clean it.
2.
Wash the peppers and garlic.
3.
Prepare the peppercorns and cut the dried peppers into sections.
4.
4. Cut the pig's heart into thin slices.
5.
Cut green and red peppers and garlic stems into sections for later use.
6.
Slice ginger and garlic.
7.
Put water in the pot and let the water open the pig's heart to blanch it and remove it for later use.
8.
Put oil in a pot and let the ginger, garlic slices and peppercorns burst into a scent.
9.
Add the blanched pig heart, mix it with cooking wine and stir fry.
10.
Add the green and red pepper sections, add salt and stir fry.
11.
Add garlic knots and stir well.
12.
Add chicken powder, light soy sauce, a few drops of dark soy sauce, drizzle a little chili oil and stir well, then serve.
Tips:
1. The pork heart is fresh and tender, just slightly hot when flying.