Chinese Food
New version of blood pot
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As a Hunan person, he can eat spicy but not hemp. Maoxuewang is delicious, but he feels that red oil is too heavy and unhealthy. So he created a new version of xuewang - Feichang Maodu duck blood pot. The pursuit of maoxuewang's spicy taste is lighter than xuewang's. as a spicy and fragrant family meal, the ingredients are rich. Family members can get what they need according to their needs.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Shredded tripe, cut duck blood and blanch for use.
Step3:Cut taro and blanch for use.
Step4:Cut the broccoli and blanch it.
Step5:Cut the ginger, scallion, garlic and millet pepper.
Step6:Pan fried with ginger, scallion and garlic.
Step7:Stir fry the fat intestines which have been blanched and cut into circles for 2 minutes. Add a little cooking wine to remove the fishiness. Add half of the hot pot red oil.
Step8:Add the taro and duck blood with blanched water. Sprinkle 1 tablespoon of salt, 2 tablespoons of raw soy sauce, 1 tablespoon of old soy sauce, add some water, cover the pot and simmer for 10 minutes.
Step9:Open the lid in ten minutes. Add in the tripe and broccoli and stir fry.
Step10:When the soup dries quickly, sprinkle in Millet pepper. Sprinkle half a spoon of salt and continue to stir fry for 1 minute. Sprinkle with Scallion to make the pot.
Step11:If you want to lose weight and you want to eat duck blood, you can eat taro and broccoli. If you want to eat meat, you can choose fat intestines and tripe to satisfy your taste buds. At the moment of start, the ingredients in the bowl go down a little.
Cooking tips:In this dish, put salt to stew the konjac with duck blood, then add broccoli and tripe. In this way, duck blood and konjac will taste good. Vegetables and tripe will not taste too old. There are skills in making delicious dishes.
