Since learning the practice of duck blood, my family eats it three times a week, which is spicy and fragrant, and it is more satisfying than eating meat
Today I will share with you a method of roasting duck blood with leeks, which is spicy and fragrant, and it is more satisfying than eating meat.
---【Roasted duck blood with leeks】---
Prepare ingredients: 400 grams of duck blood, a small handful of leeks, a small section of green onions, a few cloves of garlic, a little dried chili, a teaspoon of Pixian bean paste, an appropriate amount of light soy sauce, a little chicken essence, a little salt, a little sugar, and an appropriate amount of water starch.
Steps:
1. Cut the duck blood into small pieces about 1 cm square.
2. Wash the leeks and cut them into small pieces, chop the garlic into minced garlic, cut the green onions into chopped green onions, and cut the dried chili peppers into small pieces.
3. Add an appropriate amount of water to the pot, add a small spoon of salt after the water boils, then blanch the cut duck blood in the pot, boil for about 1 minute, remove the water and set aside.
4. Add an appropriate amount of cooking oil to the wok, add the green onion and fry until fragrant, then add the Pixian bean paste to fry the fragrance and red oil, then add an appropriate amount of water, add a little light soy sauce, a little chicken essence, a little salt, and a little sugar to taste after boiling.
5. Put the blanched duck blood into the pot, turn to medium heat, cover the pot and simmer for 2 minutes.
6. Add an appropriate amount of water starch to thicken, turn on high heat and burn the soup until it is viscous.
7. Finally, add the leeks and minced garlic, stir-fry a few times, and then take them out of the pot and put them on the plate.
Tips:
1. The duck blood itself has a certain fishy smell, so it must be blanched to remove the fishy smell and shape the duck blood.
2. Finally, adding leeks and minced garlic is the key to enhancing the flavor of this dish, and it must not be missing!