1. Cut the chicken heart in half and clean it.
2. Put vinegar in the water in the pot, add the chicken hearts and blanch until the water is half cooked.
3. Cut the green and red peppers, green onions, ginger, and garlic.
4. When the oil in the wok is hot, put the chicken hearts into the stir fry.
5. Add the dark soy sauce, Verdame soy sauce and stir fry quickly.
6. Add shredded chili, green onion, ginger, garlic slices, and stir-fry quickly.
7. Spicy
Tips:1. The chicken heart must be cut open to make it easier to taste.
2. When blanching, put vinegar in the water to remove the fishy smell of chicken hearts.
3. The chicken heart has been blanched and semi-cooked, so when returning to the pan, it must be fried quickly and the time must be short.
