The practice of spicy blood curd
Step by step
1
Food preparation
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2
Duck blood and lunch meat were cut into 10 mm thick slices.
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three
Clean the blinds and cut them into comb-shaped filaments; Large intestine section; Cut dried capsicum and millet capsicum into sections; Sliced ginger, minced garlic and chopped green onion.
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four
Put duck blood in a hot water pot, add onion, ginger and cooking wine, cook for 1 min, and take it out for later use.
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five
Pour rapeseed oil into the wok, add dried pepper and stir-fry until the bean sprouts are cooked, take them out and spread them at the bottom of the bowl.
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six
Pour a little rapeseed oil into the pot, stir-fry the bottom material of Chongqing hot pot and bean paste with high fire, pour millet spicy, add yellow wine and chicken soup, and bring to a boil with high fire.
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seven
Add the lunch meat, duck blood and large intestine in turn, and cook for 3 minutes, then add the tripe and tripe, and cook for 1 minute, then turn off the fire and put them in a bowl with minced garlic and chopped green onion on it.
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eight
Pour 3 tablespoons of rapeseed oil into the wok, add dried peppers and prickly ash when it is 50% hot, and turn down the heat 1.
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nine
Pour it on Mao Xuewang.
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10
Hot pot without fire is bloody.