Stewed bean curd with duck blood

Stewed bean curd with duck blood

Introduction:

"Duck blood has the functions of tonifying blood, clearing heat and detoxifying. It can also be used in the treatment of blood fever, apoplectic vertigo or drug poisoning, detoxification of gold, silver, arsenic, opium and insect bites, and prevention and treatment of digestive tract tumors. It is usually one of the most ideal animal blood tonic products. It has high iron content and is easy to be absorbed by human body. Children in the growth stage and pregnant women or lactating women eat more food with animal blood, can prevent and treat iron deficiency anemia. It also has the function of promoting bowel movement. It can provide a variety of trace elements for the human body and is beneficial to malnutrition, kidney disease, cardiovascular disease and post disease care. "

Production steps:

Step 1: 1) clean duck blood, bean curd, garlic and green garlic for use.

Step 2: 2) beat duck blood and tofu into small pieces.

Step 3: 3) melt lard in a pot, add a little salt, and stir fry minced garlic and green garlic. Stir fry in duck blood.

Step 4: 4) put in the tofu.

Step 5: 5) add water and simmer.

Step 6: 6) sprinkle with pepper, water and starch to thicken.

The seventh step: 7) after boiling, transfer MSG or chicken essence.

Step 8: 8) sprinkle garlic leaves and start the pot.

Materials required:

Duck blood: right amount

Lactone tofu: right amount

Garlic: right amount

Lard: right amount

Ginger: moderate

Garlic: right amount

Salt: right amount

Pepper: right amount

MSG: right amount

Starch: appropriate amount

Note: animal blood must be cooked before it can be eaten, so it should be cooked slowly. It's better to thicken and thicken the sauce. The pepper powder should be heavier. The lard should be chosen. It has pleasant aroma and keeps warm in winter.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh