500 grams of chicken hearts, half an onion, 2 corianders, appropriate amount of salt, 2 tablespoons of cooking wine, 4 slices of ginger, appropriate amount of chopped green onion, half a tablespoon of chili powder, 2 star anise, a few peppercorns, a little chicken essence, Proper cooking oil.

Steps

1. Wash the chicken hearts and cut them into criss-cross shapes with a knife, then rinse the blood inside with clean water.

2. Put the cleaned chicken hearts into a container, add cooking wine, salt, ginger slices, pepper and aniseed and marinate for 20 minutes. The purpose of this is to remove the fishy smell. Secondly, it tastes good.

3. Chop green onions and minced ginger, chop green onions and cut half an onion into shreds, cut coriander into sections and set aside.

4. Put an appropriate amount of water in the pot, boil it, put the chicken hearts into the pot and blanch them for one minute, remove and rinse the blood foam, drain the water and set aside.

5. Heat the oil in the pan. When the oil is 70% hot, add the chicken hearts. Fry for one minute, remove and drain the oil and set aside.

6. Leave a little base oil in the pot. When the oil is hot, add minced green onions and minced ginger. Saute until fragrant. Add 1 tablespoon of cumin seeds and half a tablespoon of chili powder.

7. Put the chicken hearts into the pot and stir-fry for half a minute, then add the onions and stir-fry until fragrant.

8. After the onions are soft, add appropriate salt and chicken essence, then add coriander and stir-fry for 20 seconds.

9. Put it on a plate and take it out of the pot and enjoy the food.