Duck blood is a must-eat dish for us to eat hot pot ~ but in addition to hot pot, it has other delicious ways! Don't miss the big taste!
The duck blood is washed and cut into small pieces.
The fungus is cut into small spares.
All the pickled peppers are cut obliquely.
Ginger and garlic cut granules and shallots.
Hot oil on the pot. After the oil is warm, add the watercress of Pixian County, and then add ginger, pepper, and pickled pepper.
Add fungus and duck blood for a few minutes.
When you are ready, add the green onion and stir fry for a few seconds. Turn off the heat.
The smell of wild pepper adds a lot to this dish! Be sure to remember to add!