How to Make Preserved Mustard Greens Stewed with Duck Blood

Pickled Cabbage Stewed with Duck Blood Duck BloodIngredients Introduction

Main Ingredients:

Duck Blood (300 grams) Pickled Cabbage (200 grams)

Auxiliary Ingredients:

A little oil A piece of green onion A few dried chili peppers Kernels(2 pieces)Sichuan peppercorns 5 kernels Salt (a little)Dark soy sauce(a little)White pepper powder (a little) Sugar (a little) A little cornstarch A little sugar

Steps for Making Pickled Cabbage Stewed with Duck Blood:

1. Invert the duck blood on a cutting board to remove it

2. Cut the duck blood into 3 cm x 3 cm pieces

3. Boil the duck blood in salty water for 3 minutes, then remove it

4. Slice the pickled cabbage and soak it in cold water

5. Cut the green onion into strips, slice the dried chili peppers

6. Add a little oil to the pot, stir-fry the green onions, dried chili peppers, and Sichuan peppercorns

7. Remove some of the moisture from the pickled cabbage and stir-fry it for a few times

8. Place the duck blood (do not stir)

9. Add the water used to soak the pickled cabbage, a little sugar, dark soy sauce, and white pepper powder 10. Cook over medium heat until the broth is almost reduced 11. Serve when the soup is nearly finished

Tips:

11.

Duck blood should be boiled in salty water for a while.

Soak the pickled cabbage ahead of time to prevent it from being too salty! Rinsing the preserved mustard greens in advance prevents them from being too salty!