When frying duck blood, don't fry it directly in the pot, add one more step, the duck blood is not broken or fishy, and it will be served in seconds

                                       

A home-cooked recipe             for duck blood tofu

Ingredients: 1 box of duck blood, 1 small piece of soft tofu

Ingredients: chili pepper, garlic sprouts, Pixian bean paste, light soy sauce, Sichuan pepper powder, Sichuan peppercorns, green onion, garlic, dried chili, salt and vegetable oil

Here's how:

First, take the duck blood out of the box and cut it into slices with a thickness of about 5-6 mm, and the tofu is also sliced.

2. Prepare water in the pot, wait until the water boils, add the chopped duck blood and tofu, then add a little cooking wine and salt, boil for 2-3 minutes, control the water and remove it, and then rinse it in cold water 2-3 times.

3. After the wok is heated, pour in an appropriate amount of oil, add the prepared green onions, garlic, chili peppers and Pixian bean paste and stir-fry.

Fourth, when the bean paste is fried with red oil, add the duck blood and tofu that have been boiled in water and continue to stir-fry, and try to use the back of the spatula to stir-fry as much as possible.

5. Season and stir-fry, add light soy sauce, vinegar, Sichuan pepper powder and a small amount of salt (Pixian bean paste is originally salty, so salt is added according to the situation).

6. When the duck blood box tofu is stir-fried, you can put the chopped chili peppers and garlic sprouts into the pot, stir-fry for half a minute, and then turn off the heat and remove from the pot.

Cooking tips:

1. Before frying duck blood, you must boil it in boiling water, and a little cooking wine and salt can be added to the water, which can not only remove the fishiness, but also increase the toughness of the duck blood, and it is not easy to break when stir-frying.

2. Friends who like to eat hemp can put some pepper powder when frying, and those who don't like it can be omitted.

3. Drizzle some vinegar when stir-frying, which can not only increase the flavor, but also remove the fish.