Ingredients
250 g (about 1/2 lb) of master stock, 100 g (about 3.5 oz) of pork heart, 15 g (about 1/2 oz) of Solomon's seal (Polygonatum odoratum).
Seasonings
10 g fresh ginger, 10 g sesame oil, 10 g scallions, 2 g salt, 2 g Sichuan peppercorns, 20 g sugar, 1 g MSG (or to taste).
Instructions
1. Pick out any impurities from the Solomon's seal, cut into 2 cm (about 3/4 inch) sections, boil in water twice, and collect the liquid; wash the ginger and scallions, slice the ginger and cut the scallions into sections; split open the pig heart, rinse out the blood, then place it in a pot along with the Solomon's seal liquid, ginger, scallions, and Sichuan peppercorns.
2. Cook the pork heart until it is about 60% done, remove and let cool slightly, then place it in a pot of seasoned marinade and simmer over low heat until fully cooked; remove the heart, take some of the marinade liquid, add sugar, salt, MSG, and sesame oil, then reduce over heat to a thick sauce, brush it evenly over the pork heart, slice, and arrange on a plate to serve. This dish is glossy red in color, with tender, succulent meat and a rich, aromatic marinated flavor.