I'm so sorry
By VicentaLakin
The heart of the chicken heals the heart, calms the nerves, and the Chinese doctor has the word "conformity". In addition, the chicken heart has a good taste, has no taste, is easy to handle, whether it's barbecue or fried, halogenated, cozy or chili。
Recipe Recommendations
- chicken heart 100 grams
- onion half a
- pepper one
- vegetable oil 1 scoop
- salt 1 scoop
- garlic 1 clove
- cooking wine a little
- soy sauce 1 scoop
- white pepper a little
Steps for I'm so sorry
1
Chicken heart unfrozen, washed with liquid water
2
Scratch fat to the top with a knife, cut the heart tube and fat
3
Semi-opened, silt with cold water. You can slice it, you can slice it, you can slice it, you can cut the meat, you can taste it
4
Put it in ginger onions, heat it up to about seventy-eight degrees, and extract the asphalt water and spare it. At this point, the chicken heart is about seven years old
5
Hot pot oil, greasy paste, a little onions
6
Putting peppers in it
7
Chicken heart, salt, wine, raw and white pepper
8
Just a little twitch before you go outI'm so sorry Make Tips
The heart can also be pickled a little earlier, or it can pick up a larvae before it comes out。