Spicy blood
Spicy blood
Introduction:
"Spicy xuewang: xuewang originated from Yunnan minority areas, also known as Xuefu. After killing pigs, salt is added to the blood, and the lumps formed after coagulation are called xuewang. At present, there are also other animal blood such as chicken blood or duck blood. Today, we'll cook a dish with duck blood -- "spicy and blood rich."
Production steps:
Materials required:
Duck blood: 300g
Pixian bean paste: 50g
Scallion: right amount
Ginger: right amount
Garlic: right amount
Zanthoxylum bungeanum: right amount
Red pepper: right amount
Oil: right amount
Cooking wine: moderate
Soy sauce: moderate
MSG: right amount
matters needing attention:
Production difficulty: ordinary
Technology: stewing
Production time: 20 minutes
Taste: spicy
Spicy blood
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