How to stir-fry chicken hearts with garlic and moss

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  1.Be sure to buy fresh chicken hearts, as frozen ones will have a worse taste.You can choose thinner garlic moss, which is easier to taste

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  2. Prepare ginger, garlic, millet pepper and Chop the pickled peppers and set aside.Wash the Sichuan peppercorns too, be careful not to wash them off

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  3.Seasoning Ready, very common

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  4. Blanch the garlic sprouts in boiling water and pick them up when they change color.When blanching, add some salt and oil to the water to keep the color of the garlic sprouts emerald

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  5.Cut the chicken hearts in half, add ginger slices and cooking wine, blanch them in cold water, take them out when they change color

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  6.Wash off the floating residue on the chicken hearts with running water, drain and set aside

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  7. Oil arrived Heat the Sichuan peppercorns for 7 minutes and sauté until fragrant.If you are afraid of eating Sichuan peppercorns, you can take them out at this time

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  8.Add ginger, garlic and pickled peppers (the photo with pickled peppers is blurry, the cooking speed is too fast)

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  9.Add the blanched chicken hearts, add light soy sauce and dark soy sauce and stir-fry evenly

• 10.Add garlic and millet pepper and stir-fry for 3 minutes

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  11.Before turning off the heat, add salt, chicken essence and oyster sauce and stir-fry evenly

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  12.Dangdangdang~ It’s ready