Heart-to-heart
1.
All ingredients are ready.
2.
Wash the chicken heart and make everything in half.
3.
Cut the chicken hearts, add cooking wine, light soy sauce, and marinate in a small amount of vinegar for 30 minutes.
4.
Remove the impurities from the roots of the straw mushrooms, wash and cut into half.
5.
Boil water in a pot and blanch the mushrooms under boiling water for 1 minute.
6.
Scald the straw mushrooms, remove them and let them cool, dry them, and set aside.
7.
Heat the wok, pour in the right amount of cooking oil, add green onion and ginger until fragrant.
8.
Pour in the marinated chicken hearts and stir fry quickly.
9.
Stir the chicken heart for about 3 minutes.
10.
Pour in the blanched straw mushrooms and stir fry quickly.
11.
Add oyster sauce, stir fry with sugar, add a little chicken essence, mix well, thicken with starch, drizzle with sesame oil, turn off the heat and serve.
Tips:
1. Blanching straw mushrooms can remove the astringency and shorten the cooking time to ensure less nutrition loss.
2. Don't pour the marinated chicken heart soup, add it to the pot and stir fry together, it will be more delicious, and no need to add salt.
3. Stir fry the whole process.