Spicy blood curd
Xuewang: Xuewang originates from ethnic minority areas in Yunnan and is also called blood tofu. After killing pigs, add salt to the pig's blood, and the lump formed after solidification is called Xuewang. At present, there are also blood dumplings made from the blood of other animals such as chicken blood or duck blood.
Make one with duck blood today-----[Spicy Xuewang]
Spicy blood curd
By SimBailey
Recipe Recommendations
- duck blood 300g
- Pi County bean paste 50g
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- red pepper appropriate amount
- oil appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
Steps for Spicy blood curd
1
1 box of duck blood 300g, Pi County bean paste 50g, onion, ginger and garlic.
2
Chop the onions, ginger, garlic, and red peppers.
3
Cut duck blood into slices, boil water in the pan, add appropriate amount of cooking wine, and add duck blood flying water to remove the peculiar smell after boiling. Remove and rinse well for later use.
4
Heat the oil in the pan and saute the pepper over low heat until fragrant. Add green onions, ginger, garlic, and red peppers and stir fry until fragrant.
5
Add the Pi County bean paste and stir-fry over low heat. Stir fry the red oil.
6
Add blood essence. Cook cooking wine and soy sauce.
7
Add appropriate amount of water to boil, and simmer over low heat for 5 minutes.
8
Add MSG to freshen up, and collect the juice for a while.
9
Remove from the pot and serve on a plate.