In spring, everything recovers, and the human body's metabolism gradually flourishes. At this time, only by maintaining the vigorous physiological mechanism of the liver can we adapt to the vigorous changes in nature.
In spring, food is the first priority to nourish the liver, and you should eat more foods that nourish the liver and protect the liver.
Duck blood is flat in nature and rich in nutrients. It can nourish liver blood and treat anemia. It is one of the best foods to nourish liver. Duck blood tastes salty and cold in nature; it has the effects of replenishing blood and detoxifying.
Duck blood is one of the most ideal blood replenishing products. Duck blood is rich in iron and exists in the form of heme iron, which is easily absorbed and utilized by the human body.
This dish is cooked with pickled cabbage. It is sour and appetizing, opens up the taste buds, and can be used as the best ingredient to relieve spring fatigue.
Braised duck blood with pickled cabbage
By AlexHayes
Recipe Recommendations
- duck blood 500 grams
- sauerkraut 300 grams
- garlic sprouts 2 pieces
- onion appropriate amount
- garlic of 4
- red pepper one
- hot pot base 15 grams
- pepper 20 grains
- sugar 2 grams
- soy sauce 10 ml
- sesame oil appropriate amount
- Jiang appropriate amount
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Braised duck blood with pickled cabbage
1
Prepare all the ingredients.
2
Soak sauerkraut in clear water for 10 minutes, squeeze dry and chop. Wash the duck blood and cut into slices.
3
Pour the duck blood into the pan and cook for 3 minutes.
4
Pour oil in a wok and saute the chives, ginger, garlic and peppers.
5
Then pour in the pickled cabbage and stir fry until fragrant.
6
Then add the hot pot base and continue to fry to create the aroma.
7
Add appropriate amount of water.
8
Pour in duck blood.
9
Add soy sauce.
10
Cook with sugar for 15 minutes.
11
Pour sesame oil into another pot, add pepper and fry until fragrant.
12
Add the cooked pickled cabbage duck blood to the garlic sprouts and cook for 1 minute and turn off the heat.
13
Then pour the fried pepper oil on top and serve.Braised duck blood with pickled cabbage Make Tips
Pickled cabbage should be soaked in clear water for a while, remove some of the salty taste and then fired. There is no need to add salt. The hot pot base and pickled cabbage are salty, or add it as appropriate to avoid being too salty.