1. Use scissors to cut off the blood vessel at the top of the chicken heart, squeeze out the blood clots inside and clean it.

2. Boil water in a pot, add chicken hearts and blanch them until they change color, then remove and drain.

3. Pour the marinade into the casserole and bring to a boil. Add the blanched chicken hearts, cover and cook over low heat for 10 minutes. Turn off the heat and leave for 2 hours to allow the chicken hearts to soak in the marinade to make the flavor richer.

4. Braised chicken heart is a delicacy made with basic marinade, chicken heart, etc. as the main ingredients.