The duck blood that had just been served was soaked in an inch thick hot oil, surrounded by squeaking peppers and peppers, constantly exuding the temptation of warm taste buds...
Can't wait to pick up a chopstick, huh! The duck blood is fresh, soft and smooth, and the taste is not old at all; the seasoning is spicy and strong, fresh and refreshing. The unique hemp strength of pepper and the impulse of pepper add a fragrance to the mouth. Delicious! When they were almost eaten, the bean sprouts on the bottom layer were soaked with the spicy flavor of the oil. Whether it was duck blood or bean sprouts, they retained their original flavor and did not feel greasy. It was perfect!
Boiled duck blood
Recipe Recommendations
- duck blood appropriate amount
- soybean sprouts appropriate amount
- Pi County bean paste 2 tablespoons
- red oil 3 scoops
- chili powder 1 scoop
- pepper appropriate amount
- dried chili appropriate amount
- minced garlic appropriate amount
- garlic sprouts appropriate amount
- salt a little
- medium spice
- cook
- half an hour
- ordinary
Steps for Boiled duck blood
1
Cut the duck blood into slices about 1 cm thick.
2
Soak in light salt water for half an hour, remove and drain.
3
Pinch the roots and wash the soybean sprouts; wash the garlic sprouts and chop the garlic; cut the dried peppers into sections and remove seeds, fry them with pepper over medium heat until bright red, drain the oil for later use.
4
Put the soybean sprouts in water with a little salt and cook until soft and remove.
5
Put the duck blood slices into a boiling water pot and cook for 2 minutes, remove and drain.
6
Put the pan on fire, add the base oil of the fried peppers, heat to 60%, and add the mixture of Pi County bean paste, shredded peppers, and chili oil to stir-fry the red oil.
7
Add water to the pan and bring to a boil, add in the soybean sprouts and cook briefly for 1 minute.
8
Pour out and spread it on the bottom of the container.
9
Then put the duck blood into the pan, spread it with chopsticks, add a little salt to taste, and cook for 2-3 minutes to taste.
10
Put the duck blood and soup together into a large bowl with the soybean sprouts.
11
Sprinkle the dried peppers and pepper that have been fried in advance into a bowl, and sprinkle minced garlic and garlic sprouts evenly.
12
Pour the hot oil evenly into a bowl until it is 90% hot.Boiled duck blood Make Tips
1. Duck blood: Cold in nature and salty in taste, and has the effect of replenishing blood and detoxifying. Duck blood is flat and nutritious. It can treat anemia and is one of the best foods to protect liver and replenish blood. In my country, people also like blood tofu made from duck blood as dishes, and call it "liquid meat". Duck blood has the ability to clean blood. 2. Tips for selecting duck blood: The main thing is to look at the color and the cut surface. The color of real duck blood is generally dark red. It is abnormal for the color to be too bright red. Moreover, the cut surface of real duck blood has many small pores. This is the reason why there is oxygen in the blood. 3. Fresh duck blood has a faint smell of blood. You can touch the feel. If you press the pure duck blood slightly with your hand, it will break when the surface is pressed. If it feels very elastic, it means that it is mixed with glue chemicals.