Ingredients
200 g pork heart, 100 g hot green peppers, 50 g carrot.
Seasonings
Ginger, minced 5 g, salt, MSG, and sugar 1/2 teaspoon each, soy sauce and cooking wine 1 teaspoon each, water starch 1 tablespoon, fresh broth and vegetable oil as needed.
Steps
1. Clean the pork heart, slice it, then coat with water starch and salt. Blanch in oil heated to 60% hot (about 350°F/175°C) until cooked, then remove and drain. Wash the hot peppers and cut into small pieces. Clean the carrot, peel, and slice into diamond-shaped pieces.
2. Heat oil in a wok until hot, add ginger slices, carrot slices, hot peppers, fresh broth, and pork heart, stir-frying until well combined. Then add cooking wine, soy sauce, salt, MSG, and sugar, stir-frying until the flavors meld. Thicken with a water and cornstarch slurry and serve.