1) Wash the chicken liver and heart with salt water and cut into thick slices, soak in water for about 20 minutes, drain the water, add a small amount of salt, white pepper, ginger shredded, cooking wine and starch and marinate for 15 minutes
2) Cut the chili pepper into knots, slice the ginger and garlic, and cut the green onion into knots
3) Wash and cut celery (celery leaves have a blood pressure lowering effect, I usually fry together)
4) Heat the oil and add chicken liver and chicken heart to soak the ginger and garlic, stir-fry quickly
5) Add celery to the chicken liver just after changing color, stir-fry evenly, season the pot (the stir-frying process should be over high heat, stir-fry quickly)