Nanjing people love duck blood, love Sichuan cuisine, the hot and sour duck blood in Sichuan cuisine is simply unstoppable, the sour taste comes from sauerkraut, and the spicy taste comes from the soul of Sichuan cuisine, and the taste of the Sichuan bean paste is very impeccable after the guidance of Chengdu children.
Prepare the seasoning. The Shaofeng and Douban sauce that Wenhan bought, soul!
Hot oil sautéed ginger and garlic slices, add dried chili, pepper and bean paste to saute.
Put sauerkraut, duck blood, and stew with water.
Cook the duck blood and simmer it, add salt according to taste.
Sprinkle with a little parsley and garnish with pepper.
Douban sauce itself contains salt, not directly eaten, do not add a lot of salt when cooking. We will add some konjac knots to our restaurant here, which is also very delicious. The bean paste is the Shaofeng of Wenhan, which has been in the year and two years. Sauerkraut thinks that it is best to eat Jixiangju.