1. Wash the chicken heart and slice it with a knife.
2. Add the cooking wine and ginger slices, blanch the water until the color changes and remove, rinse with cold water several times to wash away the blood foam.
3. Shred the dried fragrant and slice the shiitake mushrooms.
4. Cut the green and red pepper and millet spicy and set aside.
5. Put oil in the pan, pour the shallots, garlic and ginger and stir fry until fragrant, then pour in the bean paste and fry the red oil, then pour a small handful of dried red pepper and continue to fry fragrant.
6. Pour in chicken hearts and stir-fry for 30 seconds.
7. Pour the green and red peppers and stir fry together, drizzle two circles of light soy sauce and one circle of dark soy sauce to taste.
8. Pour in the fragrant dried shreds and continue to fry until the dried fragrant is fully coated with red oil.
9. Finally, sprinkle some minced garlic and stir-fry for a few times. If you like the taste of cumin, you can sprinkle some cumin powder.
10. Super invincible.
Tips:The chicken heart should not be blanched for too long. If it changes color, quickly remove it, otherwise it will be too old to taste; the reason why the dried fragrant is put later is because the dried fragrant itself has a salty taste; the later frying time should not be too long, which will affect the taste; Add salt according to your taste.
