Duck blood has the effect of enriching blood and detoxifying, so when eating heavy hot pot outside, it will be almost every time. But duck blood has astringent taste. If you do it at home, how do you want to smell it? In the first step, boil for 2 minutes; in the second step, use pepper to taste the spice. This pickled duck blood is researched by myself. I didn't see the relevant recipes in the kitchen. I did it myself.
Prepare the onion, ginger (a little more), garlic, used to blast the pot; pickle a few (the water that comes with the pickled peppers should not be dumped, and used together to cook the duck blood).
Cut the blood of the duck into large pieces (the water inside the duck blood is too much, it will shrink), the knife should be slower and lighter (the duck blood is very crisp and easy to chop).
Boil the water in the pot, then pour the duck blood clot into the pot and cook for two minutes.
Remove the duck blood and control the water.
Add a small amount of oil to the pot and stir-fry the onion, ginger and garlic.
Under the duck blood, use the medium fire, stir fry twice.
Add the pickled pepper. There is not much water in the pepper, because the duck blood itself is half cooked, and it is cooked quickly after a little cooking.
Drain the soup.
Out of the pot.
1. Cut duck blood: Cut the duck blood into large pieces (the water inside the duck blood is much more, it will shrink), the lower knife should be slower (the duck blood is very crisp and easy to chop). 2, go to the smell of children: the first step, water for 2 minutes; the second step, covered with heavy peppers. 3, the whole process of fire, quickly out of the pot.