Main Ingredients:
Duck Blood: 1 box; Konjac Noodles: 1 pack; Leek: 1 small bunch.
Seasonings:
Bean Paste: 1 tbsp; Scallion, Ginger, Garlic: appropriate amount; Starch: 1 tsp; Pepper: 1 tsp; Oil, Salt: appropriate amount.
Taste: Slightly Spicy; Cooking Method: Boiling; Time: 10 minutes; Difficulty: Easy.
Detailed Steps for Cooking Leek, Duck Blood and Konjac Noodles
Prepare the ingredients;
Boil water in a pot, add a little salt, and blanch the duck blood for a while;
Heat the wok, add some oil, and stir-fry scallion, ginger, and garlic for a while;
Add bean paste and stir-fry until fragrant;
Add an appropriate amount of water, cover and simmer for 2-3 minutes;
Remove the bean paste residue;
Add konjac noodles, cover and cook for 2 minutes;
Add the blanched duck blood;
Season with an appropriate amount of salt and pepper, pour in an appropriate amount of water starch, and cook over high heat until thickened;
Add leek and cook until it changes color;
Serve in a bowl.
