The duck blood is spicy and tender, no fishy smell, and delicious to eat

Today I will share with you the practice of garlic and duck blood, which is spicy and tender, has no fishy smell, and tastes delicious.

Duck blood

Dish: Duck blood with garlic sprouts

Features: spicy and tender, no fishy smell, delicious rice

Ingredients: duck blood , excipients: garlic sprouts, ginger, garlic, starch, chili pepper, cooking wine, light soy sauce, Sichuan pepper, salt, edible oil

Here's how

1. Choose fresh, safe and secure duck blood, rinse the surface of the large piece of duck blood, then cut it into pieces of uniform thickness with a knife, cut the ingredients after washing, and put them on a plate for later use.

Cut the ingredients

2. Add water to the pot, add an appropriate amount of cooking wine and a small amount of ginger and salt to the pot, put the duck blood into the pot, continue to boil for about 30 seconds after the water boils, then remove it, rinse and cool it with cold water.

Blanch duck blood

3. Heat the oil, put the ginger, garlic, chili pepper and a few peppercorns into the pot and fry the fragrance over low heat, then add an appropriate amount of water, pour the duck blood into the pot after the water boils, add the appropriate amount of salt, cooking wine and light soy sauce, turn on medium heat to simmer it thoroughly, into the flavor, and then put in the garlic seedlings, pour in a small amount of thin starch to continue to simmer, and then the soup can be put out of the pot and put on the plate after the soup is thick.

Duck blood with garlic sprouts

Tips

1. It is best to choose on-site or big brand duck blood;

2. Blanch before doing to remove fishy smell and other peculiar smells;

3. Use ginger, garlic and chili pepper to cover up the fishy smell and increase the fragrance;

4. The action should be light when turning, and the fire should not be too large to prevent breaking.