1. Wash the fresh chicken heart with clear water, then remove the fat at the top with scissors, then insert the scissors into the chicken heart and cut it from the middle.

2. Soak the processed chicken heart in clear water for about an hour, and change the water twice in the middle. After soaking, take out the chicken first, remove the water and put it in a small pot.

3. Put the prepared cooking wine, soy sauce, edible salt, white pepper powder and Chili powder into the processed chicken heart, mix well and marinate for one hour.

4. Take out the marinated chicken heart, drain the marinating water, then put it on a baking tray covered with tin foil, put it in the oven directly, fire, and bake at 2 10 for about 12 minutes.

5. When curing the roast chicken heart in summer, you can put the seasoning in the refrigerator and then put it on the machine to avoid the high temperature in the curing process and the deterioration of the chicken heart. The material of pickled chicken heart can be adjusted at will. Friends who like spicy food can put more Chili powder, and friends who don't like spicy food can remove Chili powder, which is especially delicious after pickling.