Although French foie gras is famous around the world, it seems that many people think that France is a country that loves eating internal organs. In fact, the French don't eat almost anything except liver, so these things are very cheap in French supermarkets. You can often buy a lot in one euro.
However, most internal organs have a strong taste and are difficult to eat if they are not handled properly. The same is true for chicken hearts. Think about it, it seems that there is no particularly famous chicken heart dish, so I often see chicken heart at a loss.
Spicy chicken heart is actually a very common Sichuan dish frying method, but the taste is very intolerant. If you are interested, you may wish to give it a try.
Spicy chicken heart
Recipe Recommendations
- chicken heart 200 grams
- onion 1 piece
- garlic slices 5 pieces
- onion 1 small
- dried chili 5 grams
- Pi County bean paste 10 grams
- douchi 3 grams
Steps for Spicy chicken heart
1
Wash the chicken hearts and blanch them with water until cooked.
2
Cut the onions into small pieces and break them into sections.
3
Add oil to the pan, add onions and garlic slices and stir fry until fragrant.
4
Add dried peppers and dried pepper and stir fry until fragrant.
5
Add Pi County watercress and fermented soybean and stir-fry until fragrant.
6
Add the chicken hearts and stir-fry for a while, add the spring onions and serve.Spicy chicken heart Make Tips
1. If the fire is strong enough, you can also copy the chicken heart directly without blanching it. 2. Onions can also be put later and stir-fry the sauce first.