Hot and sour duck blood

Hot and sour duck blood

Introduction:

"It is said that blood tofu can clear lung and replenish iron. Animal blood is usually made into blood tofu, which is one of the most ideal tonic products. In the food markets of Japan and many European and American countries, sausages and snacks based on animal blood are very popular with consumers. In China, people like to make dishes with blood tofu, which is called "liquid meat". In the blood tofu, duck blood tastes the most refreshing and tender. Duck blood is usually used to make soup dishes. Because of the boiling hot soup, duck blood is soft, tender and refreshing. The best is the hot soup. Today, make a spicy and sour duck blood: cook the duck blood with pepper, pepper and white vinegar. The dish may be a little different, but it tastes delicious and crisp

Production steps:

Step 1: shred ginger and slice garlic.

Step 2: cut the duck blood into thick slices, and wash off the fragments with water.

Step 3: cut dried red pepper into sections, wash spinach and set aside.

Step 4: heat up the oil and add shredded ginger and garlic to saute until fragrant.

Step 5: add the red pepper and stir fry until fragrant.

Step 6: Sprinkle with pepper powder (or pepper), stir fry until fragrant.

Step 7: pour in a tablespoon of delicious soy sauce.

Step 8: pour in the duck blood clot and stir fry slightly.

Step 9: add white vinegar (increase or decrease according to preference), stir fry evenly.

Step 10: pour in the washed spinach and stir fry.

Step 11: Sprinkle appropriate amount of refined salt, stir well, and then out of the pot.

Materials required:

Duck blood: right amount

Dry red pepper: appropriate amount

Spinach: moderate

Vegetable oil: right amount

Refined salt: right amount

Ginger: moderate

Garlic: right amount

Pepper powder: right amount

Soy sauce: right amount

Note: 1. Don't fry duck blood too long, otherwise it won't taste crisp and tender. 2. It is suggested to put more oil in the fried duck blood, so that the cooking time can be shortened, and the duck blood will be crisp and tender. The nutritional value of duck blood is very high, rich in protein, a variety of trace elements, such as iron, copper, calcium and so on. Main efficacy: duck blood has the functions of enriching blood, clearing heat and detoxifying, and preventing and treating iron deficiency. [applicable population]: it can be eaten by ordinary people. Anemia patients, the elderly, women and people engaged in dust, textile, sanitation, mining and other work should eat it often. 1. The content of iron in animal blood is high, and it exists in the form of heme iron, so it is easy to be absorbed and utilized by human body. 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, so it has hemostatic effect. 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 difficulty: simple

Process: firing

Production time: 20 minutes

Taste: hot and sour