Sauerkraut duck blood vermicelli pot
By ToniSchuppe
Ingredients: salt,fans,sauerkraut,soy sauce,duck blood,broth
Recipe Recommendations
- duck blood appropriate amount
- sauerkraut appropriate amount
- fans appropriate amount
- broth appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sour and salty
- fried
- ten minutes
- ordinary
Steps for Sauerkraut duck blood vermicelli pot
1
Cut the duck blood into slices and rinse it several times with warm water to remove some of the fishy smell.
2
Chop the pickled cabbage, and chop the ginger and onions.
3
Soak the vermicelli in warm water until soft.
4
Pour the stock into a casserole and bring to a boil. Add the soaked vermicelli.
5
Heat the oil in a wok, add the spring onions and ginger and stir fry until fragrant, then add the pickled cabbage and stir fry for a few minutes. Add the duck blood, stir fry gently to avoid breaking the duck blood, season with salt, soy sauce, and white sugar.
6
Pour the fried pickled cabbage duck blood on the vermicelli in the casserole and bring to a boil.