Spicy stir-fried pig heart

Pig Heart one	Carrot 1 root
Green pepper 1 root	Red pepper 1 root
Zanthoxylum bungeanum 30 capsules	Ginger piece
Salt 3 grams	Cooking wine 2 scoops
Chili noodles a handful	Garlic sprouts Appropriate amount
Millet Pepper Appropriate amount	Light soy sauce 2 scoops
Edible oil 2 scoops

How to make spicy stir-fried pig heart

Step 1

Rinse the pig heart with water to clean away the blood inside. Cut the pig heart into thin slices, add water and 2 tablespoons of cooking wine and soak for half an hour to soak in the blood. (It is recommended to cut the slices longer as they will shrink when cooked)

Step 2

Pour water into the pot, add Sichuan peppercorns and ginger slices and bring to a boil. Add pork heart slices to simmer the soup. After the water boils for one minute, remove from the pot, rinse well, pick out the ginger slices and Sichuan peppercorns and discard.

Step 3

Cut green and red peppers into rings and slice carrots. If you like spicy food, you can add more millet. Zanthoxylum bungeanum can be added or subtracted according to personal taste.

Step 4

Heat 30% of the oil in the pot, add Sichuan peppercorns and stir-fry for 20 seconds to release the flavor. Add millet pepper, chili noodles and ginger slices and stir-fry until the red oil comes out. The heat should not be too high as the ingredients will burn easily.

Step 5

Add the garnishes and stir-fry until cooked through.

Step 6

Pour in the pig heart and stir-fry for a while, add salt and soy sauce and stir-fry evenly. (If you like a sweeter taste, you can add a little sugar to make it fresher.) Before serving, add some garlic sprouts or coriander, add a little oil to brighten it, and remove from the pot and put it on a plate.

Step 7

Simple and quick, you can serve both food and wine! Spicy stir-fried pig heart cooking tips

1. The pig heart must be rinsed clean, as there will be blood clots inside and the smell will be strong. If you don’t know how to cut it, the stall owner should be able to help. 2. Be sure to add chili powder to give it a good taste. If you like the numb taste, you can crush some Sichuan peppercorns first. 3. The heat should not be too high throughout the process to avoid burning. 4. You can buy more pig heart. After blanching, you can put it in the refrigerator and cook it in batches. In the tutorial, I made half the amount.