Spicy chicken heart

Ingredients

Chickenheart 500 g

Cabbagepepper(notspicy) 2

Smallsweetbellpepper(notspicy) 5(1 yellow,1 green,3 red)

Wildpepper(spicy) 4

Milletpepper(spicy) 4

Greenonion,gingerandgarlic Appropriateamount

Cookingwine 1 stir-fryspoon(pickled+stir-fried)

Whitepepper alittle

Sichuanpepperpowder alittle

lightsoysauce 2 teaspoons

Salt Appropriateamount

MSG alittle

Cookingoil 1 sautéspoon

Cooking Instructions

The chicken heart is cut from the middle, without being completely cut off, at the top of the chicken heart connected to the arterial canal, there are some fascia, cut off, the whole chicken heart is completely opened, forming a plane, so that it is easy to clean up the dirty blood clots inside the chicken heart, and the excess fat wrapped around the periphery.
This is 500 grams of chicken hearts, which quickly removes excess fat and dirty blood clots inside the chicken hearts.
Rinse the inside of the chicken heart with clean water until the blood is completely cleared and squeeze out the water.
Add 2 teaspoons of light soy sauce, half a sautÃ©ed spoon of cooking wine, a little white pepper, Sichuan pepper powder, green onion and ginger, mix well, and marinate for 20 minutes. The green onion and ginger are buried in the heart of the chicken, so that the pickling is more flavorful.
Take advantage of the time spent marinating the chicken hearts to process the side dishes. Cabbage peppers, sweet bell peppers, millet peppers, wild peppers, all cut into small pieces. Of course, everyone can do it and cut it into whatever way they want.
In the pot, stir-fry 1 spoon of cooking oil, stir-fry chives, ginger and garlic, and chicken hearts into the pot.
Stir-fry on high heat for about 8-10 minutes, put all the side dishes into the pot, quickly stir-fry a few times, adjust the saltiness, MSG, stir-fry and mix evenly, and then you can get out of the pot.
Snacks, dry meals.
Whether it's delicious or not, try it now! Maybe this bite will never be forgotten.