Recipe: Hot and sour duck blood

Home Cooking Recipe: Hot and sour duck blood

Notes:

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.

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare the seasoning. The Shaofeng and Douban sauce that Wenhan bought, soul!

    Prepare the seasoning. The Shaofeng and Douban sauce that Wenhan bought, soul!

  2. Home Cooking Recipe: Hot oil sautéed ginger and garlic slices, add dried chili, pepper and bean paste to saute.

    Hot oil sautéed ginger and garlic slices, add dried chili, pepper and bean paste to saute.

  3. Home Cooking Recipe: Put sauerkraut, duck blood, and stew with water.

    Put sauerkraut, duck blood, and stew with water.

  4. Home Cooking Recipe: Cook the duck blood and simmer it, add salt according to taste.

    Cook the duck blood and simmer it, add salt according to taste.

  5. Home Cooking Recipe: Sprinkle with a little parsley and garnish with pepper.

    Sprinkle with a little parsley and garnish with pepper.

Tips:

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.


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