Ingredients
200 g pork heart, 100 g celery (cut into sections), 20 g carrot.
Seasonings
5 g each of shredded scallion and ginger, salt and water starch to taste, a pinch of chicken bouillon powder, 1 teaspoon each of Shaoxing wine, soy sauce, and sugar, 3 tablespoons of fresh stock, and 500 g (about 1 lb) vegetable oil (about 35 g will be used).
Steps
1. Clean the pork heart thoroughly, slice it, and place in a bowl. Mix in water starch and salt until evenly coated. Wash the carrot and cut into diamond-shaped pieces.
2. Heat oil in a wok until hot, add the pork heart and stir-fry until just cooked through, then remove and drain the excess oil.
3. Heat oil in a wok until hot, add celery, shredded scallions, shredded ginger, and carrot, and stir-fry. Add fresh broth, pork heart, cooking wine, soy sauce, salt, chicken bouillon, and sugar. Once the liquid comes to a boil, thicken with a water and cornstarch slurry, then serve.