Chicken heart, half sliced onion, cumin (powder was made at that time, only cumin granules were made at home), 2 dried red peppers, soy sauce and cooking wine.

Practice:

1. Remove the fat from the chicken heart, cut it in half, remove the blood and clean it;

2. soak the chicken heart in hot water;

3. Add oil to the pot, stir-fry the red pepper, stir-fry the chicken heart with cumin, add soy sauce and cooking wine;

4, stir-fry for 2 minutes, and take out the chicken heart for later use;

5. Stir-fry the onion, add the chicken heart after it smells, and stir-fry for one minute.

main ingredient: chicken heart 2g

auxiliary material: garlic hot sauce 5g vegetable oil 3g

seasoning: salt 3g cooking wine 5g sugar 5g cumin powder 2g black pepper 5g sesame seed 2g

1. Cut the chicken heart, don't cut it off, wash the oil tube and blood, and cut it with a cross knife.

2. blanch the washed chicken heart to remove blood.

3. Marinate the cooked chicken heart with cooking wine and pepper.

4. Add a little base oil to a tablespoon and stir-fry the spicy sauce.

5. Pour the chicken heart (squeeze out the water), stir fry over high fire, add a little sugar, cumin and a little salt, and continue to stir fry.

6. Stir-fry and serve, sprinkle with chopped black pepper and sesame seeds.

a catty of chicken heart and four peppers.

Practice:

1. First, cut the chicken heart with scissors, wash the blood in the chicken heart, and dry it for later use. Next, fry the pepper with scissors, remove the seeds in the middle, wash it, and then cut it into pieces;

2. After the frying spoon is heated, pour the salad oil. When the oil is hot, pour the pepper and chicken heart into the frying pan, then add salt, stir well and serve.