1. Wash the chicken heart, tear off the grease, cut it in half, and wash away the blood.
2. Put cold water into the chicken heart, and remove the water from the boil.
3. Drain the water, add cooking wine, light soy sauce, and marinate with five-spice powder.
4. While marinating, prepare the Hakka taro lotus on March 3rd.
5. Wild Sansho and Wild Sansho Water
6. Cut green onions into sections.
7. parsley.
8. Shredded ginger and minced garlic.
9. Pick up the frying pan, add shredded ginger and minced garlic to taste.
10. Pour the chicken heart and stir fry.
11. Pour in the taro lotus and stir fry for a while.
12. Pour in the wild sansho and wild sansho water.
13. Add appropriate amount of soy sauce and stir fry for flavor.
14. Sprinkle millet spicy. ~ Those who like spicy food put more.
15. Sprinkle the green onion and coriander, and add a little sugar.
16. Turn off the heat and stir fry evenly.
17. Spicy and sour chicken hearts are served on the plate.
18. Super meal, spicy and sour.
