Blood-pickled duck
Ingredients: salt,pork belly,duck blood,red pepper,green pepper,sweet sauce
Recipe Recommendations
- duck blood appropriate amount
- pork belly 100 grams
- green pepper 50 grams
- sweet sauce 20 grams
- salt appropriate amount
- red pepper 50 grams
- slightly spicy
- explosion
- ten minutes
- simple
Steps for Blood-pickled duck
1
One duck,(chop it into small pieces) duck blood (When killing the duck, put a spoon of salt or white vinegar in a small bowl, and then fill the duck blood to prevent the duck blood from solidifying and not getting starched.
2
Slice ginger, red pepper, and garlic (the more the better).
3
Remove the oil pan, fry the duck head and duck feet that are not easy to cook first, add other duck pieces, stir-fry while adding rice wine to remove the flavor and enhance the aroma.
4
After saut-frying, add ginger, green and red peppers, sweet sauce, and monosodium glutamate. Don't put salt. Add salt to the duck blood, and then add the duck blood.
5
Stir fry over low heat and wait until the duck blood sauce is on top, but control the heat, otherwise the duck blood will get too old.
6
Out of the pot.Blood-pickled duck Make Tips
When killing ducks, put a spoon of salt or white vinegar in a small bowl. Characteristics: The meat is crispy and fragrant, fresh and spicy, crisp, tender, rich in nutrients.