Duck-blooded broth
By VicentaLakin
Fresh and smooth duck blood, sweet and sweet cabbage, ginger-snake pot, pepper powder, which warms your body in this late autumn night。
Recipe Recommendations
- duck blood 1 box
- cabbage heart appropriate amount
- Hymie a little
- onion a little
- soy sauce 2 tablespoons
- oyster sauce 1 scoop
- pepper 3 grams
- salt 3 grams
- chicken essence 3 grams
- water starch appropriate amount
- sesame oil a little
- Jiang appropriate amount
- garlic appropriate amount
- hot and sour
- cook
- ten minutes
- ordinary
Steps for Duck-blooded broth
1
Cabbage heart cutter。
2
Scratch it and water for the rice。
3
Duck's blood is washed clean, and it's best to get cold water for a while。
4
When the rice bubbles soft, cut a few knives to make it taste good。
5
Fire in the frying pan, heat on the onions, and blow up the scent in the garlic。
6
Add a full amount of open water。
7
Burn it in duck blood, leave it to the fumes。
8
Down to cabbage。
9
Water starch is good for backup。
10
Beverage is cooked with salt, raw smoke, platinum oil, pepper powder, chicken condensation, and water starch (not too much, at a slight concentration)。
11
And pour oil before the pot, and pour a little vinegar and onions. It's good, it's good, it's good。Duck-blooded broth Make Tips
1. The soup is sour spicy. Micro acid spicy, relying on pepper powder and vinegar. Breathing, platinum oils are only fresh and add a few colours. 3. Sea rice can add fresh taste. 4. The onion has the effect of adding to the aroma。