Home cookingHeart-protecting skin, also known as heart-protecting meat, is a rare ingredient in home-cooked dishes, but it is a delicacy that many people ignore. Its ** is approachable, and the taste has both the solidity of the meat and the crispness of the Q elasticity unique to the "skin". Learn this dish, the fresh and spicy sauce is thick, and you can eat a big bowl of rice! 
Today's cooking inspiration - stir-fry to protect the heart
[Materials].
Ingredients: heartskin (half-cooked) half a catty.
Green pepper 1 2 pcs.
Onion half.
1 handful of garlic sprouts.
Excipients: 5 cloves of garlic.
Dried chili peppers in a small handful.
Sichuan pepper A small handful.
Oyster sauce 1 scoop.
Light soy sauce 2 scoops.
1/2 scoop of dark soy sauce.
1 tablespoon of cooking wine.
1 tablespoon of paprika.
Sugar a pinch of sugar.
MSG A pinch of it.
Salt to taste. Pepper to taste.
Method].
1. Cut the heartskin into small pieces (the one used here is half-cooked, and the raw heartskin needs to be blanched and boiled until half-cooked);
2. Cut the onion into small pieces, cut the green pepper and garlic sprouts into small pieces, and slice the garlic;
3. Stir-fry garlic slices, Sichuan peppercorns, dried chili peppers and onions in a hot pan with cold oil;
4. Stir-fry the heart peels, and cook cooking wine along the edge of the pot to remove the smell;
5. Add 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, half a spoon of dark soy sauce and stir-fry evenly;
6. Add 1 tablespoon of chili powder (don't eat spicy);
7. Add green peppers and garlic sprouts;
8. Add sugar and a pinch of monosodium glutamate to enhance freshness, and finally add a little salt to taste;
9. Sprinkle with pepper and serve
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