stir-fried edamame with chicken heart
At the request of jennykjj, stir-fried edamame with chicken hearts was added to the recipe. Because the recipe was not prepared when making it, there were no photos of the process. Please understand.
Recipe Recommendations
- chicken heart 200 grams
- edamame 100 grams
- green pepper one
- Kurob half a
- cooking wine a little
- soy sauce a little
- salt 1.5 grams
Steps for stir-fried edamame with chicken heart
1
Wash the chicken heart first, marinate it with a small amount of salt and cooking wine. Then wash the edamame, heat the oil in the oil pan, wait until the pan is hot, add the oil. When the oil is a little warm, add the edamame into the small stir-fry. When the edamame is about to be cooked, leave it behind.2
(Because I don't like to use more oil pans, I don't use another oil pan, so I will stir-fry the chicken hearts in the oil pan where the edamame has been stir-fried.) If you are particular, you can also use the chicken hearts in another oil pan and stir-fry; then add green pepper slices, carrot slices and the edamame that have just been stir-fried, and finally add salt and soy sauce, take the pot and put it into a basin.stir-fried edamame with chicken heart Make Tips
If you want to be particular, you can stir-fry the chicken hearts separately in a fresh pan of oil for a better flavor. In the past, I used to slice the chicken hearts into small pieces, but this time I didn't cut them and just stir-fried the whole hearts. I found that eating them this way gives the chicken hearts a pleasant chewiness, which is quite nice.