How to fry pork heart, how to fry pig heart to make it delicious

Pork heart, pickled pepper, ginger, salad oil, salt, light soy sauce, green onion, starch, cooking wine, dried chili, chili oil.

Method. 1. Cut the pig heart from the middle, rinse repeatedly to remove bruising, and cut into slices.

2. Cut the pickled pepper into small pieces; Ginger shredded; Cut the green onion into sections; Dried chili peppers cut into segments.

3. Mix a little cooking wine into the pig's heart, grasp well and marinate for 5 minutes.

4. Light soy sauce, water starch, salt, chili oil, put it in a bowl and mix well to form a sauce.

5. Put the pot on the fire, heat the oil, add the ginger shreds and dried chili peppers and stir-fry until fragrant.

6. Pour in the pork heart, stir-fry over high heat, and fry until the pig heart changes color.

7. Quickly add the pickled pepper and green onion segments, stir-fry and mix evenly.

8. Cook in the mixed sauce, quickly mix evenly, and remove from the pot.

1.Split the pork heart in half, remove the bruise inside, slice it with a top knife after cleaning, cut the green onion into thick eyebrows, and base the pork heart with a little cooking wine, soy sauce, salt and pepper.

2.Wok on the fire, put an appropriate amount of base oil, after heating, put pepper and dry red pepper to fry until fragrant, put pig heart to stir-fry quickly, cook cooking wine, put salt, monosodium glutamate, pepper, soy sauce, a little sugar, fry evenly, enlarge the green onion and stir-fry together, and after the green onion fragrance comes out, a little vinegar can be used to hit the oil out of the pot.

1.Cut open the pork heart and wash it. Add 1 cup of safflower to water and soak.

2.Put the pork heart in a wok and add an appropriate amount of water.

3.Sprinkle the soaked safflower on the pork heart, add a little salt, and stew.

500 grams of pork heart, ingredients: 75 grams of shiitake mushrooms, 40 grams of rape heart, seasoning: 15 grams of green onions, 10 grams of ginger, 15 grams of cooking wine, 8 grams of soy sauce, 3 grams of refined salt, 3 grams of monosodium glutamate, 5 grams of chicken essence, 3 grams of sugar, 500 grams of fresh soup, 1 gram of pepper, 15 grams of sesame oil.

Method: 1. Wash the pork heart and cut it into strips. 2. Add water to the spoon and bring to a boil, blanch the bottom strip to remove the blood stains.

3. Add green onions, ginger, cooking wine, soy sauce, refined salt, chicken essence, sugar, and fresh soup to the casserole and bring to a boil, and add the pork heart strips. Carefully simmer until seven ripe.

4. Add the mushrooms and continue to stew until the pork heart strips are cooked and rotten, then add the cabbage heart, monosodium glutamate, pepper and sesame oil to boil.

1) Soak roses in a cup of water to make rose water.

2) Soak the auffel in rose water, remove the slag and extract the juice, add a little salt and stir for later use.

3) Wash the blood stain of the pig heart, prick a number of small holes on the pig heart with a needle, and then use a bamboo or iron skewer to sign the pig heart, put it on the fire, and keep turning the skewer to make it evenly heated.

4) While grilling the pork heart, slowly apply the juice of our flan to the pig heart, and the juice is fully cooked to the pig heart.

Stir-fried pork heart with parsley.

Ingredients: 250 grams of pork heart, 150 grams of celery.

Excipients: appropriate amount of chicken powder, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of chopped pepper, appropriate amount of pepper.

Method] cut off the blood vessels on the head of the pork heart, wash it in the blood, cut it into thin slices, add an appropriate amount of cooking wine, pepper and chicken powder, mix well and marinate for 20 minutes;

2. Remove the leaves of the celery and cut off the roots, wash and cut into about 3 cm long sections, peel and cut the garlic into cubes, shred the ginger, and cut the green onions;

3. Put oil in the pot, add the marinated pork heart, fry on high heat until the pig heart changes color, and then continue to stir-fry for about two minutes;

4. Add ginger and garlic and an appropriate amount of chopped chili pepper and stir-fry well, add celery, stir-fry for about two minutes, add an appropriate amount of salt and stir-fry well, and then add chopped green onion and light soy sauce and stir-fry well.

150 grams of pork heart, 100 grams of green pepper, 250 grams of cooked lard (70 grams of actual consumption), 5 grams of sugar, 1 gram of fine salt, 5 grams of sesame oil, 10 grams of soy sauce, 1 gram of monosodium glutamate, 5 grams of rice wine, 15 grams of wet starchCut the pork heart into 5 cm long and 2 cm wide slices.

2.Remove the stems and seeds of the green peppers, wash them and cut them into diamond-shaped slices.

3.Put the pork heart in a bowl, add half of the salt, and humidify 10 grams of starch and mix well.

4.Heat the pot, slide the pan with oil, add the lard, until the oil is 50% hot, put the pig's heart into it, and when the oil is 80% hot, pour the pig's heart into a colander to filter the oil.

5.Leave 15 grams of oil in the original pot, add green pepper and fry a few times, then add soy sauce, salt, sugar and a little fresh soup, then pour in the pork heart, add monosodium glutamate, drizzle with wet starch, stir-fry a few times, drizzle with sesame oil, and put it in a pot.

Ingredients: 1 pork heart, 2 green peppers, 1 red pepper, 10 grams of ginger, 3 grams of salt, 10 grams of dark soy sauce, 10 grams of light soy sauce, 50 grams of cooking wine, 5 grams of brown sugar, 5 grams of balsamic vinegar, 300ml of water, 20 grams of blended oil.

Step: <>

2. Cut the pig's heart into thin strips for later use, cut the green and red peppers into shreds, and cut the ginger into shreds for later use.

3. Pour the pig's heart into cold water.

4. Bring to a boil over high heat to remove the blood from the pig's heart.

5. After boiling, cook for another minute, then wash and drain for later use.

6. Then heat the pot and add oil.

7. Add ginger to burst the fragrance.

8. Then stir-fry the blanched pork heart.

9. Then put all the conditioning in and stir-fry.

10. Pour in 300ml of water and boil over high heat.

11. Stir-fry with a spatula in the middle to let the pork heart fully absorb the flavor.

12. When the water is about to boil dry, pour in the green and red peppers.

13. Stir-fry the aroma of green and red peppers, then turn off the heat, and fry for about three minutes.

14. Stir-fry the pork heart with green pepper and finish.

Ingredient breakdown. Ingredients.

1 pork heart, 2 green peppers.

Accessories. Green onions to taste.

Garlic to taste. Dried chili peppers to taste.

Sichuan peppercorns to taste. Ingredient.

Salt to taste. Appropriate amount of chicken bouillon.

Light soy sauce to taste. Cooking wine to taste.

Ginger ale to taste. The steps of stir-fried pork heart.

1After the pork heart is cleaned, cut into small pieces.

2. Put water in the pot, after the water boils, blanch the pig's heart, change color, remove it, wash it and set aside.

3. Wash and cut the green pepper into cubes, 4. Cut the green onion into chopped green onions, and slice the garlic.

5. Cut the dried peppers into sections, and set aside the peppercorns.

6. Stir-fry Sichuan peppercorns in medium heat oil.

7Add chopped green onions, garlic slices, and chili peppers to stir-fry until fragrant.

8Add the blanched pork heart and stir-fry slightly, drizzle with a little ginger juice.

9. Put the green pepper cubes and stir-fry once.

10Add light soy sauce, cooking wine, salt, and chicken essence to taste.

1. Put the cut pork heart in a bowl, add salt, light soy sauce, chicken powder, cooking wine, water starch, grasp well, and marinate for about ten minutes.

2. After the water boils, put a little oil to know the gods, put garlic moss, cook for half a minute, and take out the blue loss for later use.

3. Heat the pot and pour oil, add green onions, ginger and garlic and stir-fry until fragrant, add pork hearts, and stir-fry.

4. Drizzle with cooking wine, put garlic moss, add light soy sauce, salt, chicken powder, and a little chili pepper.

Stir-fried pork heart is a dish, and the common practices include stir-fried pork heart with green pepper, stir-fried pork heart with celery, stir-fried pork heart, stir-fried pork heart with wild bamboo shoots, etc. The pork heart can't be fried for too long, and it won't be fresh and tender if it's too long.

Ingredients: 1 green pepper, 1 pig heart. Seasoning: salt, soy sauce, monosodium glutamate, sugar, wine, starch, ginger slices, minced garlic.

Pig heart is a very nutritious food. It contains protein, fat, calcium, phosphorus, iron, vitamin B1, vitamin B2, vitamin C and niacin, etc., which has a great effect on strengthening myocardial nutrition and enhancing myocardial contractility. Since ancient times, there has been a saying of "making up for the dirty with the dirty" and "making up the heart with the heart", the pig's heart can make up the heart, ** heart palpitations, heartbeat, and sorrow.

The stir-fried pork heart is delicious, as follows:

Tools Ingredients: half a pork heart, half a cucumber, half an onion, 1 small handful of black fungus, 2 red peppers, 3 cloves of ginger and garlic, 1 spoon of starch, 1 spoon of vinegar, 1 spoon of light soy sauce, 1 spoon of cooking wine, appropriate amount of oil and salt, knife, white wine, bowl, plate, spatula, pot.

1. Cut the pork heart in half, first cut it in half, soak it in water for half an hour, and drip some high liquor into the water to help it remove the fishy smell.

2. In order to keep the pig heart fresh and tender, first put the pig heart into the bottom taste, and then use oil to slightly smooth cooked, that is, the pig heart can be served as soon as it changes color and talks about the socks.

3. Stir-fry on high heat and stir-fry, so adjust the bowl juice in advance: salt, light soy sauce, cooking wine, starch, ginger and garlic and a little water, mix evenly and set aside.

4. The order of ingredients is very important when stir-frying, first fry the onion, then add the cucumber and black fungus, and then pour in the pork heart that has just slipped through the oil.

5. Finally, pour in the bowl juice, let the bowl juice evenly wrap on the ingredients, and then reduce the juice on high heat.

It is best to make the pork heart into garlic paste and fry the pork heart with green peppers.

1. Stir-fried pork heart with garlic

Stir-fried pork heart with garlic is mainly made of pork heart, garlic sprouts, and red pepper.

Manufacturing Steps:

1.Wash the pork heart and set aside, wash and cut the garlic sprouts, wash and shred the red pepper, slice the ginger, and chop the green onion.

2.Boil a pot of water, add ginger slices, peppercorns, cinnamon, and ingredients in turn, put in the pork heart, and bring to a boil over high heat.

3.Remove the pork heart, let it cool and slice.

4.Heat a wok in a wok and add oil, stir-fry slices of chives and ginger, add pork hearts, stir-fry until eight ripe, and serve.

5.Add a little oil to the pan and stir-fry the garlic sprouts and shredded red pepper.

6.Add the stir-fried pork heart, add salt, chili powder, and chicken essence and stir-fry until cooked. Stir-fried pork heart with garlic has a unique garlic flavor and is delicious.