1. Prepare accessories: star anise, sliced ginger, green onion (or use green onion), pepper, bay leaves, cinnamon, dried chili;
2. Wash the pig's heart and cut it from the middle to wash away the blood;
3. Blanch the pig's heart in the water first;
4. Put the blanched pig's heart into a pot, add water, boil over high heat, and skim the froth; then add green onion, ginger, star anise, cinnamon, bay leaves, soy sauce, cooking wine, turn to simmer and cook for 30 minutes, then add salt Continue to cook for another hour; then remove and cool thoroughly;
5. Cut the tender celery into sections, blanch it in boiling water and immediately remove it for draining (you can also eat raw if you like);
6. Chop garlic into a bowl, add light soy sauce, vinegar, chicken essence, and pepper and stir well;
7. Put the oil in the pot, add the pepper and saute until the coke is not enough, then add the dried chilies to a low heat and fry the red oil, while it is hot, pour it into the sauce of 6 to make a spicy sauce;
8. Cut the pig heart into thin slices after cooling;
9. Put the thin slices of pork heart in a large bowl, put the celery pieces on top of the slices of pork heart, pour the spicy sauce and stir evenly and serve.
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