Chinese Food
Red duck blood
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Duck blood is very nutritious, especially rich in iron, calcium and other minerals. It has the effect of nourishing blood and detoxifying in traditional Chinese medicine. The Mao of duck blood refers to a method of scalding. It originated in Sichuan in the early stage. When cooking, first prepare the soup. After boiling, put the ingredients into the boil or soak. Finally, they can be eaten together with the soup.
Cooking ingredients
Cooking Steps
Step1:Shred the onion. Wash and peel the potatoes. Slice them. Sliced ginger and garlic, celery, chive and scallio
Step2:Duck blood wash. Cut into 1 cm thick slice
Step3:Pan hot oil. Add ginger, scallion, garlic, pepper, star anise, onion, dried pepper and stir fry. Add Pixian bean paste and hot pot seasoning and stir well
Step4:Pour in about 600 ml of water. Boil over medium heat for 3 minutes. Remove the dregs from the bottom of the soup
Step5:Boil the bottom of the soup. Put in potato chips, lunch meat and bean skin. Turn to medium heat and cook for about 10 minute
Step6:Add bean sprouts, celery and duck blood. Stir gently. Simmer for about 5 minutes
Step7:Finally, sprinkle with green onion and white sesame. Braised duck blood is done.
Cooking tips:1. Pixian bean paste itself is very salty. You can add salt according to your taste later. 2. The hot pepper and hot pot bottom are spicy. You can put them less or not as you like. There are skills in making delicious dishes.
