The weekly "Chinese Restaurant" always has new highlights. If the home cooking is casual, then the "Pickled Pepper Blood" of Zhao Wei's goddess is absolutely temporary! Zhao Wei first and Zhang Liang said that lunch is ready to cook a pepper and duck blood for everyone, the chef Zhang Liang's suggestion is to use hot pot bottom material! The process of cooking Huang Xiaoming stared at the blood of a pot of ducks, and that oh! Then copy a Chinese restaurant every week! This issue is the "Pickled Pepper Blood" of Chinese cuisine to be promoted by Director Zhao Wei!
First take a few screenshots of the show! Take a look at how our store manager Zhao Wei did it!
Add the half-bag hot pot bottom material after the ginger, garlic, scallion and rock sugar are sautéed!
Add water to boil and add duck blood!
I began to re-enact the practice, ginger, garlic, garlic and ice sugar into the pot.
Add the hot pot bottom material, I use the bottom material of Chongqing spicy pot! Sauteed sauce!
Add 1 liter of water and a piece of bean curd after sauteing the sauce, and boil until boiled.
Add boiled blood after boiling, boil for another five minutes!
This is my other bought some bean sprouts to cook this spicy duck blood. I really like the taste of bean sprouts filled with soup!
Finally, sprinkle some chopped green onion or garlic to make it out!