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[Dish]: Braised duck blood with tofu

[Cooking ingredients]: a spoonful of fresh chicken juice, a piece of lactone tofu, a small bowl of diced bell peppers, a piece of duck blood, five grams of dried chilies, two cloves of garlic, two grams of cooked sesame seeds, a spoonful of cooking wine and soy sauce, an appropriate amount of salt and thirteen spices, two shallots.

【Cooking Steps】:

1. After all the ingredients are ready, cut the washed duck blood into small pieces, and at the same time, cut the lactone tofu into small pieces, and cut the bell pepper into dices. The purpose of this is to make them easier to taste.

2. Take a pot and boil water, put tofu in a pot of cold water, and then quickly remove it after boiling, and then put in the duck blood cut into cubes.

3. Duck blood is more difficult to cook, after about two minutes of cooking, you can drain the water and set it aside for later use.

4. Heat the oil, add the minced garlic and chili flakes, then add the blanched tofu and duck blood. At this time, don't rush to stir them with a spatula, just shake the pot a little.

5. Add a spoonful of cooking wine, soy sauce and an appropriate amount of fresh chicken juice, and then add half a bowl of purified water. If you like to thicken, you can pour a little water starch along the edge of the pot.

6. Add an appropriate amount of salt, boil for two minutes, add some diced bell peppers, do not cover the pot, and turn it slightly with chopsticks.

7. After boiling on high heat for one minute, sprinkle a little white sesame seeds and it will be ready to cook.

【Cooking Tips】:

1. Friends who like to eat spicy can also add an appropriate amount of millet spicy or peppercorns, if you feel that the pepper is not spicy enough, you can also add millet pepper with a relatively high degree of spiciness.

2. In addition, in order to make the color of this dish look better, you can also put a little bean paste, and after the red oil is fried, then add duck blood and tofu, at this time, don't put too much salt, so as not to make the whole dish very salty.

3. When blanching tofu and duck blood, don't cover the pot, so as not to let the fishy smell dissipate and get stuffy in the duck blood and tofu. At the same time, it is best to divide two pots of water to process duck blood and tofu to avoid smelling and so on.

4. It is recommended that you choose a more tender lactone tofu to make this dish, rather than a harder brine tofu. Lactone tofu is easy to break, you can first turn the whole box of tofu upside down, cut off the four corners with a knife, and shake it slightly, and the tofu can appear completely on the cutting board.