1. Wash the chicken heart and cut in half. Soak the blood, remove and drain.
2. Mix the chicken hearts with tempeh, cooking wine, light soy sauce, and chili noodles, and marinate for 24 hours for the flavor.
3. Pour oil in the pot, add green onion and ginger to stir fragrant
4. Pour the marinated chicken heart and stir fry.
5. Pour in the marinated sauce and add sugar (I didn't add salt because the tempeh was salty enough).
6. After the fire is boiled, collect the juice.
7. Serve it.
Tips:Both dinner and wine. Hot or cold food is fine.
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