【猪心炒咸菜】Pork heart Stir-fry with pickled Mustard Green

 

这道猪心炒咸菜是小时候妈妈经常做的一道菜，我很喜欢拿来下粥，特别好吃。

后来父母渐渐地就不吃内脏了，这道菜渐渐地就不再出现在咱家的饭桌上了。

最近突然想起这道菜，就去亚洲超市买了个新鲜猪心和一包咸菜，和妈妈要了做法之后就做了一盘久违的猪心炒咸菜。

This stir-fried pork heart with pickled mustard green was a dish mom used to make when I was young. I loved having it with porridge.

My parents gradually stopped eating innards, thus this dish slowly disappeared from our dining table.

I have been thinking of this dish of late, so I went to the Asian supermarket and bought a fresh pork heart and a packet of pickled mustard green. 

After asking my mom for the recipe, I made this dish for lunch, and it taste just like how I remembered.

材料：

1 只 猪心

1 小把 咸芥菜

2-3 片 姜 切丝

3-4 瓣 蒜 切片

腌料：

1/4 小勺 胡椒粉

1 小勺 蚝油

1 大 勺 酱油

1 大勺 薯粉/淀粉

一小勺 料酒

一点点麻油

Ingredients:
1 pork heart
1 handful of pickled mustard greens
2-3 slices of ginger (shredded)

3-4 cloves of garlic (sliced)

Marinade:

1/4 tsp pepper powder

1 tsp oyster sauce

1 tbsp soy sauce

1 tbsp cornstarch

1 tsp cooking wine

A dash of sesame oil

1. 把猪心清洗干净后泡凉水20分钟去血水，洗净沥干后切薄片，约薄越好。

2. 把猪心片用1/4 小勺 胡椒粉、1 小勺 蚝油、1 大 勺 酱油、1 大勺 薯粉/淀粉、一小勺料酒和一点点麻油腌制10分钟。

3. 把咸菜洗净泡水十分钟，不然会太咸。把泡好水的咸菜取出挤干水份后切丝。

4. 把姜切丝，蒜切片备用。

1. Clean the pig's heart thoroughly and soak it in cold water for 20 minutes to remove blood. Rinse and drain, then slice thinly, the thinner the better.

2. Marinate the pig's heart slices for 10 minutes with 1/4 teaspoon pepper, 1 teaspoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon potato starch/cornstarch, 1 teaspoon cooking wine, and a little sesame oil.

3. Wash the pickled vegetables and soak them in water for 10 minutes, otherwise they will be too salty. Remove the soaked pickled vegetables, squeeze out the excess water, and thinly julienne it.

4. Shred the ginger and slice the garlic.

5. 热锅凉油大火把猪心导入快速地划开，变色即可取出，大概45秒左右，猪心不能炒太老，口感会变得很韧。

6. 锅里再加一点油，把姜丝和蒜片入锅煸香。

7. 加入咸菜丝炒至香气溢出，把猪心倒入，再炒个3分钟左右即可盛起出锅。

5. Heat a wok and add some oil . Quickly stir-fry the pork heart slices at high heat until it changes color, takes about 45 seconds. Don't overcook the pork heart, the texture will become tough.

6. Add a little more oil to the wok and sauté the ginger slices and garlic slices until fragrant.

7. Add the pickled vegetable and stir-fry until fragrant. Add the pork heart back in and stir-fry for another 3 minutes or so. Remove from the wok and serve with congee or hot rice.