stir-fried duck blood in oyster sauce and pepper

Recipe Recommendations

• duck blood 300 grams
• pepper 100 grams
• garlic appropriate amount
• Jiang appropriate amount
• oyster sauce appropriate amount
• sweet sauce appropriate amount
• salt appropriate amount
• chicken essence appropriate amount
• yipin Xian appropriate amount

• salty and fresh
• fried
• ten minutes
• simple

Steps for stir-fried duck blood in oyster sauce and pepper

1

Beat the garlic into pieces and set aside; shred the ginger into shreds, set aside; remove the seeds of the pepper, cut into small pieces and set aside.

2

Cut duck blood into larger slices, blanch with boiling water for 1 minute, and plate for later use.

3

Heat the pan with oil, add ginger and garlic and saute until fragrant, add green pepper and stir fry.

4

Add a proper amount of fresh soy sauce and sweet flour sauce and stir fry. Add a proper amount of water at this time to prevent the pan from drying out.

5

Pour in the blanched duck blood, add oil, salt, and chicken essence, and stir fry together for a few minutes until the duck blood is cooked (it was basically cooked when blanched in water before).

Recipe Categories

• hot dishes