1, cut the chicken heart into crosses, soak it in cold water for half an hour, wash the coriander and cut into sections;

2. Boil the water in the pot, blanch the chicken heart with cold water, blanch with a small amount of cooking wine, and remove and control the dry water for later use;

3, burn oil in the pot, saute shallots, ginger, garlic, red peppers, and stir-fry chicken hearts in the pot;

4. Add half a spoonful of cooking wine and a small amount of soy sauce;

5. Stir-fry the chicken heart, put the coriander into the pot, add dried Chili powder and cumin, and add salt, sugar, chicken essence and pepper;

6, stir fry evenly to get out of the pot.