Chicken heart and liver with lotus root

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