Fat intestines and blood curd
By TyraWuckert
<Here, the main ingredients can be arbitrarily changed according to personal preferences. What I make is my favorite>
Recipe Recommendations
- quail eggs 150 grams
- duck blood 250 grams
- Pi County Douban 一勺约50 grams
- garlic sprouts 10 grams
- chives 10 grams
- green onions 3根重约150 grams
- octagonal 1 capsule
- dried chili 100 grams
- pepper 50 eggs
- fennel 20 grains
- white sesame About 50 capsules
- cooking wine appropriate amount
- white sugar appropriate amount
- vinegar appropriate amount
- Garlic grains appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
Steps for Fat intestines and blood curd
1
First, boil water to fully expand the peppers and pepper for half an hour before use.
2
Chop 3 pieces of garlic and 1 piece of ginger.
3
Cut three green onions into about 3 inches long, cut garlic sprouts into horse ears, and cut chives into thin pieces.
4
Cut a large spoonful of Pi County watercress into fine pieces for later use, and cut duck blood into chunks.
5
Boil boiling water in a small pot, add appropriate amount of salt, pour in the duck blood and cook for about 10 minutes, cover and cover to fill, pick up the brewed peppers and pepper pepper water and set aside for later use.
6
Cook the quail eggs and peel them, cut the fat sausage into small pieces with a knife, put 2 liang of vegetable oil in the pan, and then add about 1 liang of lard.
7
Heat an anise, 50% and stir-fry the garlic sprouts. After the aroma is fragrant, pick up the garlic sprouts and place them in the basin where the dishes are served.
8
First add minced ginger and stir fry until fragrant. Add minced garlic and stir-fry, make sure not to mistake the order. If you get it wrong, it will taste bitter.
9
Add the bean paste and mix well, add the used water with pickled peppers.
10
One tablespoon of Lee Kum Kee soy sauce and half a tablespoon of white sugar. Add the brewed peppers, pepper, and green onions.
11
Add more than 20 pieces of fennel, about 50 pieces of sesame seeds, and two drops of vinegar. Add quail eggs and fat sausage, cook for 5 minutes, place in a basin with stir-fried garlic sprouts, and remove the green onions on top of the dish.
12
Put duck blood in boiling water and cook for 10-15 minutes. Cover it if there is a lid. To prevent oil and gas from escaping with water vapor, add a little MSG to mix well. Sprinkle with chives on the surface after cooking, and the fragrant Maoxuewang will be served.
13
This dish is a typical Chongqing flavor. It has the characteristics of color, aroma and taste. It is appetizing to eat, and it is simple to make and cheap. It warms the body and fills the mouth. It is the best choice for family cuisine in Chongqing in winter.