Cut the pig's heart into thin slices and remove the white fascia.
After cutting, rinse through the water several times, rinse the remaining blood water, and drain the water for later use.
Cut the onions, crimson peppers and ginger slices.
After the hot pot is oiled, the oil is heated and the pig heart is fried.
Stir fry when the pig's heart is slightly discolored, add some shochu, and continue to stir fry.
Add the chopped onion, green pepper and ginger to stir fry.
When the onions and green peppers start to soften, add the appropriate amount of oyster sauce and salt to season the pan.