Main Ingredients
Chicken Heart 400 grams Five Spice Noodles Adequate
Cumin Chili Noodles
Salt a small amount of flavor a small amount of
Spicy Chicken Heart Steps
1. Chicken heart washed, remove excess fat, over boiling water, remove blood, and a little bit of flavor marinate for 20 minutes.
2. Burn dry over
3. Pour into the chicken heart, dry pan stir-fry, add a little salt, add the right amount of cumin, five spice noodles, chili noodles, turn diligently, so as not to paste the pot.
4. Stir-fry over medium-high heat for five or six minutes, during which time the oil will be stir-fried. The oil can be removed from the pot
Tips
Chicken heart must be stirred out of the oil to taste.
Pickled Pepper Chicken
This is a very hometown dish, the pickled pepper's sour and spicy are the flavors Hunan people love to eat, and the pickled peppers are also made by me. Every time we have it on the table, my family and I will eat an extra bowl of rice.
Difficulty: side dish (intermediate) Time: 30-45 minutes
Main Ingredients
5 red pickled peppers 10 chicken hearts (about 80g)
5 chicken livers (about 80g) 8 chicken gizzards (about 80g)
Supplementary Ingredients
25ml of yellow wine ? of a green pepper
1 small piece of old ginger (about 10g) Garlic 2 cloves
1 teaspoon of salt (5g) 2 tablespoons of oil (30ml)
100ml of warm water
Steps to make pickled chicken mash
1. Wash and cut the gizzard, heart and liver into thin slices of about 0.2cm thick, marinate the cut gizzard slices, heart slices and liver slices in yellow wine (10ml) and salt (2g) for 2 minutes.
2. Red pickled peppers cut diagonally into julienne strips, green peppers cleaned and cut into 2cm square small pieces, ginger shredded, garlic minced.
3. Heat the oil in a frying pan over high heat until 70% hot, add the gizzard slices and chicken heart slices, stir-fry for 2 minutes, then add the chicken liver slices, stir-fry while mixing in the remaining yellow wine (15 ml), then add warm water (100 ml) along the edges of the frying pan, mix in the salt (the remaining 3 g), add the ginger and stir-fry evenly.
4. Reduce the heat to medium and simmer with the lid on for 5 minutes. Add the green pepper pieces, pickled pepper shreds and crushed garlic to the pan and stir-fry quickly for a few minutes.