Home-cooked version of the "iron plate chicken offal" approach

Ingredients: 6 chicken hearts, 8 chicken livers, 50g chicken gizzards

Seasoning: salt, soy sauce, ginger, garlic, cooking wine, blending oil, sugar, cumin, sesame seeds

method:

1. Cut the chicken heart in half and the chicken gizzard into small pieces.

2. Put the chicken liver in the basin and add salt, soy sauce, sugar and cooking wine.

3. Put the cut chicken hearts and gizzards into the chicken liver and marinate for 10 minutes.

4. Add a little oil to the pan and add ginger slices and garlic slices.

5. Pour in the marinated chicken offal.

6. Heat the electric cake pan up and down the plate, cover and bake for 4 minutes.

7. Open the lid to see, the chicken offal inside has been 7 minutes cooked, and the chicken offal will bake some soup.

8. Take out the chicken offal temporarily, pour out the baked soup, and wipe the electric cake bell clean.

9. Put the chicken offal into the electric cake pan.

10. Sprinkle a little cumin and sesame seeds.

11. Cover the pan and heat for about 3 minutes.

12. Chicken offal is cooked, open the lid and out of the pot.