Spicy duck blood recipe-Chinese Food-best chinese food recipes-cooking food

Spicy duck blood

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I like duck blood, but I used to eat it all in hot pot. The current epidemic has closed all hotpot stores. And I'm at home on the principle of protracted war. I'm not in a good mood to make a living by myself. Pretending to be brave, I went to the supermarket to purchase. When I met duck blood, I bought a bag. I can only do it in another way~~

Cooking ingredients

main ingredient duck blood;:8

seasoning a-scallion, ginger, garlic;:8

seasoning B - Pixian Douban. Green pepper;:8

seasoning c-raw, old, iced sugar, salt;:8

seasoning d-cooking wine;:8

others - water, salad oil.:8

Cooking Steps

Step1:Step 1 - cut duck blood into thin slices. Put into clear water; cut scallion into small pieces; cut ginger into large pieces; pat garlic loose.

Step2:Step 2 - pour duck blood and clear water into the pot together. Add some fresh water without duck blood. Pour in some cooking wine; turn on the fire. Cook for another five minutes after the pot is opened, turn off the fire. Remove duck blood and put it into cold water for standby.

Step3:Step 3 - heat up the pot and pour in salad oil. Stir fry the Pixian bean paste quickly until the oil turns red; stir fry the green pepper for several times.

Step4:Step 4 - keep the fire high. Stir fry the onion, ginger and garlic (seasoning a) quickly for several times. Add some water;.

Step5:Step 5 - keep the fire on. Add in the raw, old, sugar and salt (seasoning C). Stir fry until a lot of bubbles appear in the pot.

Step6:Step 6 - keep the fire on. Control the cooked duck blood in the underwater pot. Keep shaking the pot to prevent the bottom from being pasted; carefully stir fry once or twice. When the soup in the pot is about to disappear, turn off the fire and leave the pot.

Cooking tips:There are many kinds of duck blood on the market. I don't think the duck blood in the rectangular white plastic box tastes good. It's easy to break. Maybe it's not very pure. It is recommended that the duck blood be packed in cylindrical transparent plastic. It should be injected into the sealed mouth when the duck blood is still fresh. The taste is particularly smooth and tender, and it is very tough. It is not easy to be broken during cooking. There are skills in making delicious dishes.