Onions, garlic, chicken heart
By VicentaLakin
THE CHINESE DOCTOR HAS THE TERM “CONJUNCTION BY FORM”, WHICH MEANS THAT THE CHICKEN HEART CAN NOT ONLY FILL THE HEART WITH A HIGH PROTEIN CONTENT, A LOW FAT CONTENT, BUT ALSO A TASTE OF A Q-BALL, PLUS SWEET ONIONS AND GARLIC AFTER THE FIRE, A COMBINATION OF THIOMERS, AND NUTRIENTS FOR ALL。
Recipe Recommendations
- chicken heart 100 grams
- onion 30 grams
- garlic moss 30 grams
- vegetable oil 1 tablespoon
- garlic 2 cloves
- salt 1 scoop
- cooking wine a little
- soy sauce a little
- chicken powder a little
- cumin a little
Steps for Onions, garlic, chicken heart
1
The fat of the heart of the chicken is shaved with a knife and cut off the top of the heart tube, cut half into two pieces and flush the internal silt with flowing water。
2
The heart of the chicken is swung in hot water of about 80 degrees and is about 50-six degrees ripe for leaching. Cut garlic, onions and garlic。
3
Hot pots of hot oil and garlic petals, the lower onions are fried to death。
4
It's gibberish. It's hot as a little bubble on the surface。
5
The heart, the salt, the wine, the twig and a little twirling, the quick frying, a little chicken powder in front of the pot。