Hot and sour duck blood

Hot and sour duck blood

Introduction:

"1. The content of iron in animal blood is high, and it exists in the form of heme iron, which is easy to be absorbed and utilized by human body. Children in the growth and development stage and pregnant women or lactating women eat more food with animal blood, which can prevent iron deficiency anemia, and effectively prevent the middle-aged and old people from suffering from coronary heart disease, arteriosclerosis and other diseases. 2. Animal blood has the function of promoting intestines and defecation, can remove the sediment and scale in the intestinal cavity, and has the purification effect on dust, metal particles and other harmful substances, so as to avoid cumulative poisoning. Therefore, it is the "scavenger" of human body dirt. 3. Animal blood contains vitamin K, which can promote blood coagulation and hemostasis. 4. Animal blood can also provide a variety of trace elements for human body, which is beneficial to malnutrition, kidney disease and cardiovascular disease

Production steps:

Step 1: fresh duck blood.

Step 2: heat the frying pan, add oil, heat the oil, add dry pepper, Chinese prickly ash, ginger and garlic into the frying pan. Add the bean paste and stir fry until fragrant.

Step 3: after adding duck blood, add soy sauce, vinegar and cooking wine and cook for 3 minutes. Turn off the heat, add chicken essence and mix well.

Step 4: plate and sprinkle with scallions.

Materials required:

Duck blood: 300g

Shallot: moderate

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Garlic: right amount

Bean paste: right amount

Soy sauce: right amount

Vinegar: right amount

Chicken essence: appropriate amount

Vegetable oil: right amount

Note: you can adjust the amount of vinegar according to your preference.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: hot and sour