Stir-fried pork heart and melon
| Pig Heart one | Jiaogua Half root |
| Chop pepper One tablespoon | Ginger A little |
| Edible oil, cooking wine, salt, light soy sauce Appropriate amount |
Step 1
Buy the pig heart, cut it in half, squeeze out all the blood clots in the blood vessels, and rinse it several times to remove the smell of blood. Soak in water for about 10 minutes, then cut into large pieces and put in aA tablespoon of cooking wine, a little salt and shredded ginger, marinate for 10 minutes.
Step 2
Prepare half a melon and a spoonful of chopped chili. The taste of this dish is slightly spicy and fragrant, so chopped chili is more suitable than Pixian bean paste, and a spoonful of it will add a lot of freshness.
Step 3
Peel and slice half of the horned melon. The horned melon itself can be eaten cold, so it will be cooked in about a minute by stir-frying over high heat.
Step 4
Put a little cooking oil in the wok, heat it up, add the marinated pork heart, keep the heat high and stir-fry quickly until it changes color.
Step 5
Pour in chopped chilies and a spoonful of cooking wine, stir-fry evenly. Adding cooking wine here will not only remove the fishy smell, but also avoid drying the pot, and stir-fry for about 3 minutes.
Step 6
Then add the melon slices and an appropriate amount of light soy sauce. The salt is added when marinating the meat, and the chopped chili peppers also have a salty taste.There is no need to put it in.
Step 7
This is also an appetizing dish that goes with wine. It is indispensable to serve it with a bottle of beer. This is the way to have dinner in summer. Cooking tips for stir-fried pork heart and horned melon
