1. When the chicken heart is ready, squeeze the blood out of the inside with your hands, and then rinse it off with water
2. Put a little oil in a dry saucepan, stir-fry the garlic on a low heat to create a fragrance
3. Put the chicken heart into the pot, stir fry until the surface is white, pour some cooking wine to remove the fishy
4. Add star anise, bay leaves, dark soy sauce, light soy sauce, salt, sugar
5. Pour in hot water, until the chicken hearts are covered, cover the pot, simmer and simmer
6. Open the lid and collect the juice
7. Hearts, golden red in color
Tips:Try to clean the contaminated serum inside the chicken heart; dark soy sauce for color, light soy sauce for flavoring, white sugar can increase the taste and freshness.
