Place the beef heart in a saucepan and cover with white wine and vegetable stock, bring to the boil and then add the cinnamon stick and bay leaf. Simmer the beef heart gently for 2 hours. Add marrow slices with chopped lemongrass and leave to infuse for a further 30 minutes.
For the pickled chilies, bring a pot of well-salted water to a boil. Be sure to wear kitchen gloves when processing the chilies. Remove the stem of the chillies and chop the chillies into pieces. Then poach them in the boiling salted water for 2 minutes. Strain the poached chillies, drain well and place in a small jar with a screw top lid. Add the honey and fill up with olive oil. Screw and shake well. The pickled chillies will keep in the fridge for several weeks.
Wash bean sprouts, put them in a bowl, salt well, sprinkle with sugar, add vinegar and mix everything together. The bean sprouts should marinate for about 30 minutes. Mix them again and again.
Preheat the oven to 100 °C. Cut the liver into four equal slices and sear on both sides in a preheated pan with a little peanut oil. Then place in an oven dish, drizzle with a little honey and leave to stand for approx. 30 minutes until pink.
Wash the radishes, remove the green and cut into quarters. Also quarter the herb mushrooms. First, fry the radishes briefly in a little sesame oil. Halve the garlic clove and add to the pan with the mushrooms and rosemary, fry for another 2 minutes. Add soy sauce and olive oil. Allow to stand for 5 minutes and season with a little salt.
Slice the figs, place them on a plate and arrange the other ingredients of the dish on top.