Duck blood with chopped pepper

Duck blood with chopped pepper

Introduction:

"Duck blood is crisp, tender and refreshing. It's usually served in hot pot, boiled in hot soup, and then dipped in sauce, or occasionally served as an appetizer with hot and sour taste. Blood tofu is a scavenger, that is to say, it is the food for clearing the lung. If you eat it for a long time, it will strengthen the lung. "

Production steps:

Step 1: duck blood put cooking wine, a little salt marinate for 30 minutes to taste, to smell.

Step 2: Chop onion and ginger.

Step 3: add oil to the pan, heat the oil, add chopped green onion and ginger and saute until fragrant.

Step 4: add a teaspoon of chopped pepper to make it fragrant.

Step 5: add a little salt to make juice.

Step 6: pour the sauce on the duck blood.

Step 7: put the duck blood with sauce into the cage drawer and steam for 10 minutes.

Materials required:

Duck blood: right amount

Chopped pepper: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Cooking oil: right amount

Refined salt: right amount

Note: 1, the duck blood steaming time should not be too long, otherwise the hair old affect the taste.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy