Duck blood and garlic
By VicentaLakin
Duck blood is rich in iron and calcium and rich in nutrients. Ducks smell salty, sexual cold, and have the effect of rephytolysis. Duck blood contains abundant proteins and amino acids that cannot be synthesized in many humans. It also contains high levels of erythrocyte, minerals such as trace elemental iron and multiple vitamins, which are indispensable to human blood-making processes. Duck blood contains a large amount of protein, so it cannot be eaten much, and excessive protein ingestion can lead to protein indigestion and disorders such as abdominal swelling and diarrhoea。
Recipe Recommendations
- A box of duck blood 300 grams
- garlic sprouts the 2
- green onion a little
- garlic a little
- dried chili one
- salt 2 grams
- soy sauce a little
- soy sauce a little
- water starch appropriate amount
- MSG a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for Duck blood and garlic
1
Prepare the food: a box of duck blood, washing clean slices, garlic scabs, onions, garlic slices, dry pepper slices。
2
Hot and hot on the frying pan。
3
It smells like onions, garlic, dry peppers and it's a little fried。
4
Put it in a duck's blood tablet and add salt, raw, old, smelly。
5
Open the water and burn the duck's blood。
6
Good water starch。
7
The water starch was poured out several times, so that it was evenly wrapped on the food。
8
Just get the pans out。Duck blood and garlic Make Tips
The last water starch can't be omitted. It works twice. The first is that the soup can be thickened, wrapped in food, to make the food taste more delicious, and the second is that the food is slowly distributed and the fresh scent lasts。