Chicken heart and liver with lotus root
Introduction:
"Autumn and winter are suitable for eating white rhizome vegetables, while animal liver is the best product for nourishing blood and health."
Production steps:
Step 1: get the materials ready.
Step 2: heat a pot of hot water, pour in a little cooking wine, and scald chicken heart and liver to remove fishiness.
Step 3: from the oil pan, add ginger fried.
Step 4: add the chicken heart and liver which are too cold after scalding, stir fry the flavor, and add the seasoning.
Step 5: add lotus root, add a little soup, simmer for 15 minutes.
Step 6: pour a little sesame oil into the pan to make it fragrant.
Materials required:
Chicken heart: 6
Chicken liver: 6
Lotus root: 1 segment
Weilin: 2 teaspoons
Soy sauce: 2 teaspoons
Fish meal: 1 teaspoon
Attention: 1. Visceral food had better be scalded to remove blood and smell. 2. If you like the crispy taste of lotus root, you can stew for a while. I stewed for 15 minutes, but it was still a little crispy.
Production difficulty: ordinary
Technology: stewing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Lian Ou Ji Xin Gan
Chicken heart and liver with lotus root
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