Ingredients
200 g pork heart, 100 g celery, 50 g carrot.
Seasonings
250 ml vegetable oil, soy sauce, salt, MSG, cooking wine, wet starch, and sugar to taste, with a small amount of sliced ginger and broth.
Instructions
1. Rinse the pork heart clean, slice it, and place in a bowl. Add 10 g wet starch and 1 g salt, then mix well. Trim and wash the celery, cut into 3 cm (about 1.2-inch) pieces. Cut the carrot into diamond-shaped slices. Set aside.
2. Heat a wok over high heat until hot, add oil and heat until it reaches about 80% of its smoking point. Add the sliced pork heart, quickly stirring with a spatula to separate the pieces. Once the pork heart is cooked through, transfer it to a strainer or colander to drain off the excess oil.
3. Return the wok to high heat, add 40 ml (about 2 1/2 tablespoons) of oil and heat until hot. Immediately add the celery, ginger slices, and carrot slices to the wok, stir-fry briefly a few times, then add a small amount of broth. Quickly add the pork heart, along with cooking wine, soy sauce, salt, MSG, and sugar. When the sauce just begins to bubble, thicken with a cornstarch slurry, then transfer to a plate and serve.