Taste bud temptation: boiled duck blood

Taste bud temptation: boiled duck blood

Introduction:

"The duck blood just on the table is soaked in inch thick hot oil, surrounded by squeaky peppers and Chinese prickly ash, which constantly exudes the temptation of warm taste buds... Can't wait to put a chopstick on, eh! Duck blood is fresh, soft, fragrant and smooth, and the taste is not old at all; the seasoning is spicy and refreshing, and the unique hemp of Chinese prickly ash is combined with the momentum of pepper, which is full of fragrance. yummy! When you eat almost the same, the bean sprouts at the bottom are also soaked with the spicy flavor in the oil. Whether it's duck blood or bean sprouts, they all retain the original flavor and don't make people feel greasy. It's perfect! "

Production steps:

Step 1: cut the duck blood into 1cm thick slices.

Step 2: soak in light salt water for half an hour, remove and drain.

Step 3: wash the soybean sprouts by pinching the roots; wash the garlic seedlings and cut the garlic into pieces; cut the dried pepper into sections, remove the seeds and fry it with Chinese prickly ash over medium heat until bright red; drain the oil and set aside.

Step 4: put the bean sprouts into the water with a little salt and cook until soft. Remove.

Step 5: put the duck blood slices into the boiling water pot and cook for 2 minutes. Remove and drain the water.

Step 6: put the pan on the fire, add the base oil of fried pepper, heat it to 660%, pour in the mixed Pixian bean paste, crushed pepper and chili oil, and stir fry the red oil.

Step 7: add water to the pot and bring to a boil. Pour in the bean sprouts and simmer for 1 minute.

Step 8: place the container at the bottom.

Step 9: put the duck blood into the pot, spread it with chopsticks, add a little salt to taste, and cook for 2-3 minutes.

Step 10: put the duck blood and the soup into a big bowl with bean sprouts.

Step 11: Sprinkle the pre fried dry pepper and Chinese prickly ash in a bowl, and sprinkle the garlic powder and garlic seedling evenly.

Step 12: pour the hot oil into the bowl.

Materials required:

Duck blood: right amount

Soybean sprouts: right amount

Pixian bean paste: 2 teaspoons

Red oil: 3 teaspoons

Chili powder: 1 teaspoon

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Minced garlic: right amount

Garlic sprouts: right amount

Salt: a little

Note: 1, duck blood: cold, salty, blood, detoxification effect. Duck blood, rich in nutrition, can treat anemia, is one of the best food to protect the liver and blood. In our country, people also like to make dishes with blood tofu made of duck blood, and call it "liquid meat". Duck blood has the ability to clean blood. 2. The key to choose duck blood: the main thing is to look at the color and section. The color of real duck blood is generally dark red. It's abnormal if the color is too bright red. Moreover, there are many small pores in the section of real duck blood. This is because there is oxygen in the blood. 3. Fresh duck blood has a faint smell of blood. You can feel the touch. If you press the pure duck blood with your hand, the surface will be broken. If you feel elastic, it means that it is mixed with glue chemicals.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: medium spicy