1. Cut the chicken hearts one by one and wash them.
2. Keep dry and set aside.
3. Add cold water to the pot, add 15 grams of cooking wine, and add chicken hearts to blanch water.
4. Blanch the water until the chicken heart discolors, blanch the blood stains, remove, rinse with warm water, dry the water and set aside.
5. Chopped green onion and shredded ginger well.
6. Heat the wok, add vegetable oil, add green onion and ginger until fragrant.
7. Add the chicken hearts and stir-fry for 2 minutes.
8. Add 30 grams of cooking wine, 30 grams of light soy sauce, 6 grams of salt, 3 grams of chicken essence, and 10 grams of sugar. Continue to stir fry.
9. Stir-fry until the soup is almost dry, add 2 grams of five-spice powder, stir-fry evenly, and then take out.
Tips:1. The heart of the chicken must be cut open and cleaned carefully to wash away the congestion;
2. Stir-fry on high heat, stir-fry the soup and add the five-spice powder.
