1. Prepare ingredients. The key point is to deal with the chicken heart. It is cold in winter and there will be blood in the heart of the chicken. The chicken hearts are fishy, so I marinated them in advance, and marinated them with oyster sauce and black pepper.
2. Hot pot pour oil
3. Pour the chicken heart shreds and stir fry
4. Add a little water and cook until the juice is collected
5. Pour in celery, dried bean curd shreds, millet pepper rings and carrot shreds
6. Stir fry until the celery stalks are slightly soft, add a little salt
7. Turn off the heat and get out of the pot.
Tips:The chicken heart is shredded first, and then soaked in hot water to remove blood and blood clots.
