Wash the heart, remove blood vessels and congestion, it is best to use the knife at the bottom of everything, you can remove the congestion inside, the heart shown in the figure is very clean.
Put the cleaned heart in a bowl, add a little cooking wine and mix well to remove the astringency.
Add water to the wok, add ginger and star anise, simmer into the heart of the chicken under cold water, and remove the chicken heart for about two minutes.
Pour the peanut oil into the pan and add the diced green onion to the shabu-shabu.
After picking up the aroma of onion and ginger, add some chicken hearts and sugar, and fry the sugar.
Stir-fried sugar to the color of the slight zoom, and can be hung on the heart of the chicken is best.
After frying the sugar color, add hot water to the pot, add salt and soy sauce to taste, and certainly heat the water instead of the cold water. The cold water will make the heart grow old and affect the taste.
After the juice is collected, the pan can be served.
1. The cleaner the heart of the heart is, the smaller the finished product will be. Putting all the bottoms of the heart of the chicken, not only dealing with the congestion, but also making the heart more delicious. 2, when you use the cooking wine to pick the chicken heart, you can also add two pieces of ginger. After all, the ginger piece is also a good product. 3, when frying sugar, do not put too much sugar, otherwise the finished taste is sweet, this sweet taste is not easy to cover later. 4, must be added to the hot water after the fried sugar, add cold water, it is easy to let the meat die to affect the taste, and hot water do not add too much like me, just did not have a heart. 5, braised chicken heart red sauce is also very delicious, if you want to pour rice or steamed buns, you can use sweet potato starch to thicken it. 6. I hope that everyone can give more advice and make my braised chicken heart perfect.