Main Ingredients:
Duck blood: 500g.
Seasonings:
Salt: appropriate amount; Sugar: appropriate amount; Cooking wine: appropriate amount; Soy sauce: appropriate amount; Braised soy sauce: appropriate amount; Ginger: appropriate amount; Dried red chili: appropriate amount; Green garlic: appropriate amount; Garlic: appropriate amount.
Taste: Salty and fresh; Cooking method: Braising; Time: Ten minutes; Difficulty: Easy.
Braised Duck Blood Detailed Cooking Steps
Soak the duck blood in clean water for a while.
Cut into slices.
Rinse with running water two or three times.
Drain the water.
Chop the ginger and garlic, cut the dried chili into sections, and cut the green garlic into sections for later use.
Heat the oil in the pan, add ginger, garlic, and dried chili to stir-fry until fragrant.
Add a tablespoon of Pixian bean paste and stir-fry until the oil turns red.
Add the duck blood and stir-fry for a moment.
Add a tablespoon of cooking wine, one or two tablespoons of soy sauce, and half a tablespoon of braised soy sauce, stir-fry evenly, and add a little salt and sugar.
Add a small bowl of water, cover the lid, and cook for about three minutes.
After the soup is dry, add green garlic and stir-fry evenly, then remove from heat.
Finished product.
Finished product.
