How to make fried cumin chicken hearts

After working five days a week, you should be exhausted. When you have a weekend off, you will definitely curl up on the sofa or bed, and your lunch and dinner will be either instant noodles or takeout. As someone like you, are you really not worried about dying young? So, learn to cook something for yourself while you are still healthy. Now, I will teach you how to make stir-fried cumin chicken hearts.

1. Soak the chicken hearts in water for 30 minutes (to soak out all the blood), remove the fascia and grease (I did this step by hand, using my fingernails to make a small cut in the fascia, and slowly tear it to the bottom. Peel it up from the bottom, and finally pull out the grease together) and control the water. Cut the chicken heart in half diagonally (to make it easier to absorb the flavor), add cooking wine, white wine, and pepper powder, mix well (to remove the fishy smell and enhance the flavor), and marinate for 30 minutes.

2. Boil water in a pot, add the marinated chicken hearts after the water boils (do not blanch the chicken hearts for too long, just until they change color), wash and drain. Add seafood soy sauce and marinate.

3. Heat a frying pan and add vegetable oil (not too much oil, just enough to cover the bottom of the pan). Add chicken hearts and stir-fry over high heat. Add salt, cumin, and chili powder, and stir-fry over medium heat (stirring constantly to avoid burning the pan).

4. After the moisture of the chicken hearts is fried out, continue to stir-fry the chopped onion. After the onions are fried until fragrant, add sugar. Stir-fry evenly and serve.

Your comprehension ability is extraordinary, so with the specific method of stir-fried cumin chicken hearts, you will definitely be able to make it on your own. And with your extraordinary drive, the dishes you make will surely taste the best.