Homemade Hot and Spicy Duck Blood Preparation

　　Duck blood blood's nutritional value is very high, with high protein content and rich trace elements.Protein in duck blood, after being digested and absorbed by the human body, adsorbs dust particles and harmful metal micro-particles in the stomach and intestines. People frequently exposed to dust should eat more duck blood regularly. Sichuan people usually add pickled gingerpickled gingerand chili peppers,pickled radish,when cooking duck blood, seasoning it with a sour and spicy flavor using light fire and slow simmering. Such cooked duck blood is very tender and flavorful, suitable for serving with rice. Ingredients main ingredients are 500g of duck blood, an appropriate amount of oil,50g of pickled radish,，30g of pickled ginger, and 20g of pickled chili peppers.

　　garlic cloves, 20g of doubanjiang (fermented broad bean and chili paste),

and 20g of water starch.Adequate chicken essence, sufficient soy sauce for cooking, and chopped green onions.Steps 1. Prepare the required ingredients: wash the green onions.

2. Cut the duck blood into slightly thick slices and blanch in boiling water for 2 minutes.

3. Drain the blanched duck blood and put it in a bowl. Chop the pickled radish, pickled ginger, pickled chili peppers, garlic cloves, and green onions. Mix starch with an appropriate amount of water to make slightly thick water starch.

4. Cook over medium heat: pour oil into a pot, heat until the doubanjiang releases red oil, then add fresh green Sichuan pepper, pickled radish, pickled ginger, pickled chili peppers, and garlic cloves, frying them until fragrant.

5. Pour in an appropriate amount of water.

6. Drain the duck blood after blanching and put it into the pot, cook over medium heat until boiling, then simmer for 5-6 minutes.

7. Add soy sauce for cooking and chicken essence, and quickly pour the water starch while stirring with a spoon to thicken the sauce.

8. Once the sauce is thick and shiny, turn off the fire and serve in a warm sand pot.9. Sprinkle chopped green onions on top. Small tips

1: Do not cut the duck blood too thick or thin; it should be slightly thick to ensure proper flavor penetration but not so thin that it breaks easily.

2:

Pickled ginger, chili peppers, pickled radish, doubanjiang, and soy sauce for cooking all contain salt, so no additional salt is needed when serving.Sand pot should be sprinkled with scallion flowers.

Tips:

1: Do not slice the duck blood too thick or too thin; it will not absorb flavor if too thick and may easily break if too thin.

2;The pickled ginger chili, pickled radish, doubanjiang (fermented broad bean and chili paste), Mei Ji freshness sauce, chicken essence all contain salt, so there is no need to add more salt when cooking.