Cut the fat on the heart of the chicken, then cut the heart of the chicken, wash the blood and drain, put it into the bowl, add the appropriate amount of ginger, pepper, salt, cooking wine, soy sauce, oyster sauce, mix well and marinate for about 2 hours.
Put the marinated chicken on the baking sheet (I put tin foil on the baking tray to avoid soiling the baking sheet, pay attention to the matte side of the tin foil), then send it to the oven and bake it at 210 degrees for 10 minutes.
Remove the roasted chicken heart, turn it over with chopsticks, brush the chili oil, and then bake it in the oven for 5 minutes.
After five minutes, take out the chicken heart and turn it over again. Brush the chili oil, sprinkle it and bake it again in the oven for about 5 minutes.
1. If there is more fat on the heart of the chicken, cut some, otherwise it will be too oily; 2. Because the oven used is different, the time may need to be adjusted according to the actual situation; I feel that my oven is slower to roast.