(Ingredients) 200 grams of chicken heart

(Ingredients) 4 peppers

(Accessories) 2 red onions

(Accessories) Appropriate amount of salad oil

(Accessories) Appropriate amount of salt

(Accessories) Ginger 1-2 tablets

(Accessories) Garlic 1 Petals

(Accessories) Octagonal 1

(Accessories) Zanthoxylum bungeanum 1 teaspoon

(Accessories) Cinnamon 1

(Accessories) Appropriate amount of cooking wine

(Accessories) Fragrant leaves 1 tablet

(Accessories) Appropriate amount of dried tangerine peel

(Accessories) Appropriate amount of sesame oil

(Accessories) Appropriate amount of white sesame seeds

(Accessories) Appropriate amount of water

step

1.

Boil the chicken gizzards/hearts in water until they change color, and set them aside. Put less oil in the pan, and stir-fry the pepper and onion rings with 1 onion.

2.

Pour in a proper amount of cooking wine and stir-fry until the wine is fragrant. Add water, star anise, fragrant leaves, dried tangerine peel and cinnamon, and bring to a boil.

3.

Add chicken gizzards/heart and season with salt. When the soup is boiled, turn to low heat and simmer until the chicken gizzards/hearts are rotten.

4.

Stewed chicken gizzard/sliced chicken heart

5.

Shred the green pepper.

6.

Clean the pan, put in oil, cut the second onion into rings, and stir-fry with shredded Chili until fragrant and soft.

7.

Add chopped chicken gizzards/hearts. I like cooking here. In this step, I added salt water to the pot of chicken gizzards/hearts and dried it on medium heat, so I added three tablespoons to make the dish more delicious.

8.

Finally, add the right amount of salt, put it on a plate, sprinkle with sesame oil and sprinkle with some white sesame seeds.