Chinese Food
Universal sauce
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Sichuan maocai technology is based on the technology of Malatang. It is also an upgraded version of Sichuan Malatang. One pot of salty, fresh, spicy and spicy maocai spicy pot bottom is the soul. The characteristic of maocai is to use this pot of spicy pot bottom to produce ingredients. In this way, the fishy smell of ingredients can be effectively suppressed. Duck blood can detoxify the poison of gold, silver and arsenic. The duck blood skill is specialized in detoxification, but it must be solved by hot drinking. It is also a method passed down from ancient to modern times.. Duck blood is rich in iron, calcium and other minerals. It is rich in protein and many kinds of amino acids that can not be synthesized by human body. It also contains high content of erythropoietin. It also contains minerals such as trace element iron and many kinds of vitamins. These are indispensable substances in the process of human hematopoiesis. Good wine with good dishes. Go away from loneliness. Today, I'd like to give you two of Amway's drunkard's Favorites. A dish with strong color and taste - duck blood often appears at home. There's also a new beer from Yanjing - Yanjing U8 ~
Cooking ingredients
Cooking Steps
Step1:Cut duck blood into small pieces. Cut scallion and ginger into small pieces. Hang Jiao cilantro for standb
Step2:Add a small amount of cooking oil to the pot. Stir the minced ginger and garlic in small hea
Step3:Add Pixian bean paste, soy sauce and suga
Step4:Add a big bowl of wate
Step5:Duck bloo
Step6:Add a little cooking win
Step7:According to personal taste, add a little salt. Because Pixian bean paste and raw soy sauce are salty, a little salt is enough
Step8:Cook for 5 minutes over medium and low heat. Add Hangzhou pepper before leaving the po
Step9:Finished picture. Sprinkle some coriander. Salty, spicy and spicy. Super ric
Step10:Finished product drawin
Step11:Finished product drawin
Cooking tips:1. Finally, add a little salt according to your taste. Because Pixian bean paste and raw soy sauce are both salty, a little salt is enough. 2. Hangzhou pepper not only makes the color better, but also tastes more spicy. 3. Duck blood is not easy to cook for a long time. The taste is very old. The taste is crisp and smooth. It's the best to eat when it's tender. Here's a few more words about Yanjing U8 that I've been fascinated by recently. The taste is really pure. Czech hops, together with imported malt and pure and high-quality water from the underground of Yanshan Mountains, can guarantee the full-bodied taste. Think of the cool taste of bubbles on the tip of the tongue. I really can't help hoarding two boxes of fresh bottles. What are you waiting for? I'm going to make dishes again.
