Duck Blood in Chili Sauce

Duck Blood in Chili Sauce

Introduction:

Production steps:

Step 1: clean and cut the material

Step 2: pack the duck blood in a box and cut it into thick slices

Step 3: Chop onion, ginger and garlic

Step 4: add water to the pot, boil the water, scald the material, remove the bean sprouts after water, scald the tripe, and it will harden after a long time

Fifth step: when you boil the duck blood, add a little Baijiu in the water, remove the taste, and boil it, then remove the cold water.

Step 6: put oil in the pot, stir fry pepper in low heat, add red pepper after fragrance

Step 7: red pepper slightly dark red, add onion, ginger and garlic

Step 8: add bean paste, fragrant leaves and cinnamon powder

Step 9: add water (old soup is better), add a small amount of soy sauce, raw soy sauce, monosodium glutamate, bring to a boil

Step 10: add duck blood, agaric, shrimp, Flammulina velutipes, ham sausage, bean sprouts and tripe (at last),

Step 11: bring to a boil, serve in a large bowl and sprinkle with scallions.

Materials required:

Duck blood: a box

Ham sausage: right amount

Auricularia auricula: right amount

Jinzhenru: moderate amount

Tripe: moderate amount

Soybean sprouts: right amount

Shrimp: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Minced garlic: right amount

Small dry pepper: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Cinnamon powder: appropriate amount

Old style and raw style: moderate

MSG: right amount

Pixian Douban sauce: right amount

Note: this dish material can be matched as you like, but the most important thing is duck blood. It can also be fried with hot pot seasoning. Because the taste is hot enough, no more pepper is added. Can also be loaded plate sprinkled with small dry pepper, sprinkled with oil after the onion.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: spicy