Main Ingredients:
Duck Blood: As needed.
Additional Ingredients:
Mung Bean Sprouts: As needed.
Seasonings:
Pixian Doubanjiang (Broad Bean Paste): 2 tbsp; Red Oil: 3 tbsp; Chili Powder: 1 tbsp; Sichuan Peppercorns: As needed; Dried Chilies: As needed; Minced Garlic: As needed; Garlic Sprouts: As needed; Salt: A pinch.
Taste: Medium Spicy; Cooking Method: Boil; Time: 30 minutes; Difficulty: Moderate.
Tempting Taste Buds – Detailed Steps for Cooking Duck Blood in Chili Sauce
Cut the duck blood into slices about 1 cm thick.
Soak the duck blood in lightly salted water for half an hour, then drain.
Wash and trim the mung bean sprouts; clean the garlic sprouts, chop the garlic; cut the dried chilies into segments, remove the seeds, and fry with Sichuan peppercorns over medium heat until bright red, then drain and set aside.
Boil the mung bean sprouts in salted water until soft, then remove.
Place the duck blood slices in boiling water and cook for 2 minutes, then drain.
Heat the oil used for frying the chilies until it reaches 60% heat, then add Pixian Doubanjiang, chili flakes, and chili oil, stir-fry to create red oil.
Bring water to a boil in the pot, then add the mung bean sprouts and cook for 1 minute.
Place the cooked mung bean sprouts at the bottom of a serving dish.
Then add the duck blood to the pot, gently separate with chopsticks, season with a little salt, and cook for 2-3 minutes until flavored.
Transfer the duck blood and broth to the dish with mung bean sprouts.
Sprinkle the pre-fried dried chilies, Sichuan peppercorns evenly over the dish, then sprinkle minced garlic and garlic sprouts.
Evenly pour hot oil heated to 90% over the dish.
