Chicken heart chili

1

Buying a chicken heart open, washing it clean, putting a little salt in it

2

A spoon of wine

3

A spoon of sauce, pickled for about 20 minutes。

4

Three chili. I'm a bigger chili

5

Cut into big pieces

6

Put some oil in the pot

7

You have to be hot

8

It's then boiled with pepper, covered with a pan, so it's suffocated for 10 minutes, a few times in the middle to prevent the sticky pot。

9

Finally, salt, chicken, pot。

1. You must cut the chicken hearts open in the middle with scissors to clean them; this ensures the blood inside is washed out thoroughly. 2. You must let them steam for the full time; otherwise, eating them could upset your stomach, which isn't worth it. 3. I suggest using a little dark soy sauce, as it will make the color redder. 4. You can skip the salt or use very little at the end, as the hearts were already salted beforehand. 5. The chili peppers must be cut into large chunks; if they are cut into strips, the peppers will be cooked mushy by the time the chicken hearts are done.