Stir-fried Pork Heart

Name: Stir-fried Pork Heart
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 pig heart; 1 Cucumber; 1/2 onion; 1 small handful Black Fungus; 2 pcs chili; 3 cloves ginger; 1 tablespoon starch; 1 tablespoon Vinegar; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; Some salt; Some oil; Some garlic

by Scarlett WH

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Stir-fried pork heart with pork heart, black fungus, onion and cucumber. Stir-frying is about high-fire and fast-frying. Therefore, mastering the temperature is the key point. If the time is too long, the pig's heart will be old; if the time is too short, not only is it not cooked, but it may not be delicious. There are two tricks to teach you. First, we will marinate the marinated pig's heart and let the six or seven mature; secondly, prepare a bowl of juice in advance, fry other side dishes, then add the pig's heart, and pour it into the bowl of juice. Let it be fully cooked and taste, so that it can be burned and matured in a very short time on the fire, and the most delicious pork heart can be cooked. "

Stir-fried Pork Heart

1. Cut the pig's heart into thin slices, add salt, starch and cooking wine, mix well and marinate;

2. Prepare a bowl of juice: salt, light soy sauce, cooking wine, starch, ginger garlic and a little water, mix well and set aside;

3. Heat up the pan, put a proper amount of oil, add the pig's heart and stir fry, and the pig's heart will change color and serve;

4. Leave a little oil in the pan, add sliced onion and stir fry;

5. After the onion is sautéed for a fragrant flavor, add cucumber slices and black fungus and stir fry;

6. Stir fry a few times and then add the freshly exploded pork heart to continue stir fry;

7. Pour in the prepared bowl of juice and stir fry evenly

8. After the final juice is collected;

9. Put it in a bowl and sprinkle some small red peppers on the surface.

Tips:
1 Cut the pig's heart into two halves, first cut into two halves, soak in the clear water for half an hour, add a little high-grade liquor in the clear water to help remove the fishy smell.
2. In order to maintain the freshness and tenderness of the pig's heart, first lay the pig's heart into the bottom flavor, and then use the oil to make it slightly smooth, that is, the pig's heart can be served just after it changes color;
3. Stir-frying emphasizes high-fire and quick-frying, so adjust the bowl of juice in advance: salt, light soy sauce, cooking wine, starch, ginger garlic and a little water, mix well and set aside;
4. The order of the ingredients is very important during stir-frying. First, fry the onion, then add the cucumber and black fungus, then pour the pork heart that has just slipped through the oil, and finally pour the bowl of juice so that the bowl of juice is evenly coated on the ingredients. Just collect the juice over high heat.