Step one, we need to deal with duck blood. Many people don't know this step, so duck blood is not so tender and tastes very old. Bian Xiao will share a little secret with you to make duck blood more tender and delicious. First of all, you must pay attention to this duck blood when you buy it. Never buy fake duck blood. The real duck blood is tender and smooth, and there is no honeycomb coal after cutting. After the duck blood is cut into pieces, it must be tied tightly in hot water so that the taste will be tender!

Note: boiling duck blood with hot water means boiling hot water, putting fresh duck blood into the pot, immediately turning off the fire, waiting for 30 seconds, and then boiling it with high fire, so that the duck blood will be tender.

If the fresh duck blood is not cooked well in the production process, it will bubble if the fire is too big, and no matter how fried, it will not be tender. Therefore, when choosing duck blood, it depends on whether there is a feeling of shaking. It's tender when it's cold It depends on whether there is a hole in the blood, and it is not good to have a hole. Go home and cook, and put duck blood after cooking. Stir-fry for a short time when cooking. When cooking soup, wait for the water in the pot to boil before putting duck blood. Then, when the soup is boiled, it can be cooked.