Cumin-fried chicken hearts
Overview
Chicken heart can nourish the heart and calm the nerves. In Chinese medicine, there is a saying that the shape complements the shape. In addition, chicken hearts also taste very good, have no peculiar smell, and are easy to handle. Whether grilled, stir-fried, brine, or added with cumin or chili, they are delicious.
Tags
Ingredients
Steps
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Thaw the chicken hearts and rinse them with running water
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Use a knife to scrape the fat to the top and cut off the heart tube and fat
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Cut it in half and rinse away the congestion with cold water. It can also be sliced. Cut in half to make the meat thicker and taste better
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Put the onion and ginger into the water, heat it to about 70 or 80 degrees, remove and drain the water, and set aside. At this time, the chicken heart is about seven years old, and the cross section is slightly bloodshot
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Heat oil in a pan, saute minced garlic until fragrant, add onion pieces and fry for a while
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Pour in the peppers and stir-fry briefly
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Add chicken hearts, salt, cooking wine, light soy sauce and white pepper, stir-fry quickly
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Just sprinkle a little cumin powder before serving to enhance the flavor
