Recipe: Pesto burned duck blood

Home Cooking Recipe: Pesto burned duck blood


Duck blood is rich in iron and exists in the form of heme iron, which is easily absorbed by the body. Eat more dishes with duck blood, can prevent iron deficiency anemia, and can effectively prevent middle-aged and elderly people with coronary heart disease, arteriosclerosis and other symptoms.



  1. A. The process of removing blood from duck blood

  2. Duck blood soaked in light salt water for 10 minutes, rinsed out with water

  3. Washed duck blood cut

  4. Put water in the pot and boil the fire

  5. Put in duck blood clot

  6. Put 0.5 grams of salt and wait for the pot to boil again.

  7. Immediately remove the duck clot and immerse it in cold water

  8. B. Firing of duck blood

  9. Garlic removes the roots, wash and cut into 2cm long diagonal segments

  10. Put the oil in the pot and heat it. Add the garlic to the white roots of garlic, ginger and garlic.

  11. Add 1 tablespoon of soy sauce and saute until red oil

  12. Put the duck blood clot processed in Part A

  13. Immediately put 1 tablespoon of vinegar along the side of the pot and cook for 1 minute until the vinegar is scented.

  14. Pour in a small bowl of water, hold the pancake with your hand, lift the pan and shake it gently, and let the fire boil.

  15. Put 1 gram of salt, 1 gram of chicken essence, and put the green leaf portion of the garlic

  16. Turn over the pan


1. The key to doing this dish is to get rid of the smell of duck blood. 2. Soak the bought duck blood in a light salt water for 10 minutes to remove the blood. This is the first key point for duck blood to go to the sputum. 3. Put the duck blood clot in the boiling water pot with salt, which is the second key point for the duck blood to go to the blood. 4. The good duck blood should be immersed in the cold water immediately. One is to prevent the duck blood clots from sticking during the burning process. The other is that during the process of boiling to the duck blood, the internal smell of the duck blood is forced to the surface and immersed. Cold water is the smell that is forced out. This is the third key point for duck blood to go to the sputum. 5. When burning duck blood, the garlic and ginger should be more appropriate. This is the fourth key point for duck blood to go to the sputum. 6. During the burning process, do not wait until the dish is cooked and then put the vinegar. Second, put the vinegar immediately after putting the duck blood. This is the fifth key point for the duck to go to the blood. 7. Putting vinegar is also very particular. It should be drenched along the side of the pot. Because the temperature of the pot is high, the vinegar will sizzle when it is hot, and steam will be produced, which can be better. This is the sixth key point for duck blood to go to the sputum. 8. During the whole process of burning, duck blood should not be cooked for too long. After a long time, the internal tissue of the duck blood solidifies, affecting the smooth taste. 9. Because the bean curd paste is added during the cooking, it has a salty taste, so the amount of salt added should be less or not added. 10. Because the duck blood itself is cold, adding garlic and soybean meal sauce is to neutralize the coldness of duck blood.

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