Chicken hearts are blanched first.

Blanching chicken heart is to remove the blood in the heart of the chicken, if you cut the chicken heart first and then blanch it, it will contaminate the ingredients and is not convenient to handle. Chicken heart blanching can be in the water, put the appropriate vinegar and ginger, can remove the fishy flavor of chicken heart. Chicken heart blanching is completed, to be put into the water bleach clean blood, fishing out the dry, you can continue to follow the cooking steps.

Chicken heart is rich in vitamin A, vitamin B1, vitamin B2, niacin, potassium, iron, copper, calcium, zinc, manganese, phosphorus, selenium, magnesium, purine, protein and other nutrients. In the old days, the Miao people in the Lingnan area to chicken and duck for hospitality, and regarded the chicken heart, duck heart as the most valuable part.

Chicken heart precautions:

1, boil the pot and cook for about 5 minutes, to cook until there is no blood inside on it, and then simmer for 10 minutes completely cooked can be taken out to eat.

2, the animal's liver or meat has two edible points: one is discolored that is cooked, so that the meat, especially animal liver can fully maintain the nutrition is not lost. Taste tender, fresh; two is a small fire for a long time steaming.