Recipe: Hot and sour duck blood sauce

Home Cooking Recipe: Hot and sour duck blood sauce

Notes:

The annual Lunar New Year's Day of the Lunar New Year is the big festival of our strong township. Every household has a duck. But the summer heat can not eat much meat, this hot and sour duck blood sauce, is a kind of sauce in our hometown, delicious, appetizing, simple. Adults and children love to eat! And the practice of the earth duck, put ginger wine in the stomach, directly put the water in the large pot and cook it, remove it, cut it, and stir it with ginger slices. This tender and fragrant duck is served with hot and sour duck blood sauce, wow! Perfect match! The Mid-Autumn Festival can't go home to swim, and I miss this dish. I missed the scene when I was a family when I was a farmer, and I was very busy eating duck meat. I used to be a dad to eat for us. Now I am in charge of the kitchen, and my family is full of praise.

Ingredients:

Steps:

  1. Home Cooking Recipe: Put 3 tablespoons of white vinegar in the bowl, kill the duck, take the bowl to pick up the blood (blood vinegar is dark, it is normal, don't worry!)

    Put 3 tablespoons of white vinegar in the bowl, kill the duck, take the bowl to pick up the blood (blood vinegar is dark, it is normal, don't worry!)

  2. Chop the peppers, garlic, and ginger!

  3. Heat the wok hot oil, add the end of the pepper ~ garlic end ~ ginger, the fragrance is out, immediately put the duck blood (fast here). Slowly, use a shovel to scrape the bottom of the pot, stir fry, or stick the pot (slow), stir fry until the duck blood is thick, add a small bowl of water, the water is open, put salt. Start the pot! (With the picture is done in the Spring Festival, haha, looks ugly, but delicious!)

Tips:

If you love salt lemon, or sour taro, you can also smash and put a little bit of sputum, and some love to put chopped basil leaves, warm tips: gastritis taboo!


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