Method

1. Wash the chicken hearts, remove the fat, cut a cross on the top of the chicken hearts with a knife, then wash the blood clots in the bag, add soy sauce and sugar to marinate .

2. Heat the wok with oil until it is 50% hot, fry the chicken hearts until cooked, take them out, and pour out the remaining oil.

3. Put the wok back on the fire, add cumin powder, chili powder, five-spice powder, salt, chicken hearts, stir-fry evenly, and serve.

1. Wash the chicken hearts, remove the fat, cut cross-shaped patterns on the top of the chicken hearts with a knife, then wash the blood clots in the bag, add soy sauce and sugar to marinate.

2. Heat the wok with oil until it is 50% hot, fry the chicken hearts until cooked, take them out, and pour out the remaining oil.

3. Put the wok back on the fire, add cumin powder, chili powder, five-spice powder, salt, chicken hearts, stir-fry evenly, and serve.