GONGSO HEART AMPELA

Material :

• 10 pairs of chicken gizzard liver
• 5 red onion slices, thinly sliced
• 3 tablespoons sweet soy sauce
• sufficient salt and sugar
• 150 ml of water
• 3 tablespoons of cooking oil

Bumbu Ungkep:

• 3 shallots, puree
• 2 cloves of garlic, puree
• 1 tbsp brown sugar, smooth comb
• 2 bay leaves
• 2 cm stretch, stretched
• 2 cm of ginger, crushed
• 1/2 tsp of fine cilantro

Ground spices :

• 5 curly red chilies
• 7 cayenne pepper
• 7 shallots
• 5 garlic cloves
• 1 cm of turmeric, burned

How to make :

- Boil the gizzard in the water with the marinade until tender and soaked. Lift and cut into small pieces.
- Heat cooking oil, saute onion until cooked and fragrant. Add the gizzard liver.
- Saute until slightly dry. Lift and set aside.
- By using the remaining stir-fry oil before, add the fine seasoning. Saute until cooked and fragrant.
- Add the gizzard liver and give the sweet soy sauce. Season with salt and sugar and pour water. Cook until infused then test the taste.
- Continue cooking until it is dry, or you can if you prefer a slightly fruity one.
- Lift, sprinkle with fried onions and ready to be served warm.

You can also add tomato slices if you like or like the old version of gongso I boarded first, using extra cabbage. It's delicious too.

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