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Heart in mushroom sauce with ginger and garlic
1 serving
Divide the heart muscle in half, clean from ducts and film, rinse several times, cut into narrow long strips slightly obliquely, dry. Cut the pre-soaked mushrooms into narrow strips. Transfer the oil in the pan, put the roughly chopped garlic and immediately (after a few seconds) remove it on a separate plate. Add ginger to the slightly salted oil and, as soon as the oil acquires its aroma, put heart slices, brown, then mushrooms. Pour in soy sauce, wine, salt, add 2 tablespoons of water, bring to a boil, introduce the prepared garlic and, having checked the readiness of the meat, serve
Divide the heart muscle in half, clean from ducts and film, rinse several times, cut into narrow long strips slightly obliquely, dry. Cut the pre-soaked mushrooms into narrow strips. Transfer the oil in the pan, put the roughly chopped garlic and immediately (after a few seconds) remove it on a separate plate. Add ginger to the slightly salted oil and, as soon as the oil acquires its aroma, put heart slices, brown, then mushrooms. Pour in soy sauce, wine, salt, add 2 tablespoons of water, bring to a boil, introduce the prepared garlic and, having checked the readiness of the meat, serve
pork heart - 1 pc., garlic - 1 head, dried white mushrooms - 4 pcs., or fresh mushrooms - 4 pcs., lard - 2 tbsp. spoons, ginger - 0.5 tsp, red pepper - 0.5 tsp, vodka - 1 tsp, soy sauce - 1 dessert spoon, salt to taste
