You definitely haven't eaten shredded Napa cabbage, have you tried shredded pork heart?

It seems like spring has quietly arrived, and many spring vegetables have already gone off the market. Today, I saw fresh, tender garlic sprouts at the market. They look so delicate, so I bought a bundle to try. But the price is a little expensive! It's 13 yuan per kilogram, but considering they're so fresh, it's worth the price. Plus, they're just coming off the truck, so they taste much better than winter-stored ones.

Just two days ago, I finished braising pork hearts, and I planned to combine them with fresh garlic sprouts for a cold dish. This is a new recipe I learned with my friends – braised pork hearts and garlic sprouts don't need to be sliced, but shredded, which makes them incredibly flavorful. Garlic sprouts are notoriously difficult to absorb flavors, but by slicing them into strands, they become much easier to digest and taste delicious. I'd give this a five-star rating!

Previously, when I had braised pork hearts, I usually just sliced them and drizzled them with a sauce made of soy sauce and garlic. But the cold dish I'm sharing today is much better than that, especially after changing to shredding. Not only is it delicious-looking, but it's also more flavorful. Garlic sprouts are usually stir-fried, but I've changed it to a cold dish, and I've also shredded them. The method is innovative, and the taste is even better. I recommend it to anyone who hasn't tried it! It's a really satisfying dish to eat with rice.

Ingredients needed: Garlic sprouts 200g, braised pork hearts 300g, light soy sauce 20g, vinegar 15g, two dried chilies, corn oil 15g.

Production process:

1. First, prepare all the ingredients. The braised pork hearts are made by myself, and I never buy them from the store. I used fresh garlic sprouts. If you can't find fresh ones, you can use the stored ones.

2. Wash the garlic sprouts and cut off the stalks. Blanch them in boiling water for 2 minutes. This is done to soften the garlic sprouts and make them easier to shred.

3. After blanching, dry the garlic sprouts with cold water and then shred them one by one. Insert a toothpick into the head of the garlic sprout and then cut down along the garlic sprout. Observe the thickness. If it's still thick, divide it again. My fresh garlic sprouts are very tender and not easy to cut. If you use winter-stored garlic sprouts, they will be easier to cut.

4. Shred the braised pork hearts into strands, and try to make the strands of garlic sprouts and pork hearts have a similar thickness for a beautiful presentation. Cut the garlic sprout strands into several slices for later use.

5. Put the garlic sprout strands and pork heart strands in a large bowl.

6. Add 20g of light soy sauce and 15g of vinegar and mix well.

7. Add 1g of salt and mix well.

8. Heat up a small frying pan and make some chili oil. Pour the hot chili oil into the bowl and mix well.

Small tips: If you like spicy food, you can add more chili sauce for a better flavor. If your braised pork hearts are very salty, you don't need to add salt when making the cold dish; the saltiness of the light soy sauce will be enough.

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