Stir-fried pork heart

Stir-fried pork heart, with pork heart, black fungus, onion and cucumber to match. Stir-frying, pay attention to the fire is fast fried, so mastering the temperature is the key, fried for too long, the heart of the pig is old; time is too short, not only unripe, but also possibly tasteless. Two wonderful tips for you, first we will salted pork heart grease over its six or seven maturity; second is to prepare bowl juice in advance, first fried other side dishes, then added pork heart, poured into the bowl juice to make it fully ripe and flavor, so that in the fire, in a very short time to burn and mature, cook the most delicious pork heart. Come on.

Food Material List

  • 1 Pig heart Half
  • 2 cucumber Half root
  • 3 onion Half
  • 4 Black fungus 1 bunch

Operational steps

  • 1 Cut pork heart into thin slices, add salt, starch and cooking wine, mix and marinate evenly.
    Stir-fried pork heart
  • 2 Prepare a bowl of juice: salt, sauce, rice wine, starch, ginger and garlic, and a little water. Mix well and reserve.
    Stir-fried pork heart
  • 3 Heat the pan, put some oil in it, stir-fry the pork heart, discolor the pork heart and serve it out.
    Stir-fried pork heart
  • 4 Leave a little oil in the pan and stir-fry the onion slices.
    Stir-fried pork heart
  • 5 Stir-fry onions until fragrant, then add cucumber slices and agaric to stir-fry.
    Stir-fried pork heart
  • 6 Stir-fry a few times, then add the fresh pork heart and continue to stir.
    Stir-fried pork heart
  • 7 Pour in the prepared bowl sauce and stir well.
    Stir-fried pork heart
  • 8 Finally, the juice can be collected.
    Stir-fried pork heart
  • 9 In a bowl, sprinkle some small red peppers on the surface.
    Stir-fried pork heart

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