Because other materials and accessories are added to the duck blood, the duck blood is soaked in more than an inch of hot oil, surrounded by sizzling chili peppers and Sichuan peppercorns, constantly exuding a warm temptation to taste buds .

Method 1

1. Cut the duck blood into slices about 1 cm thick.

2. Soak in light salt water for half an hour, remove and drain.

3. Pinch the roots of the soybean sprouts and wash them; wash the garlic sprouts and chop them finely; cut the dried chili peppers into sections and remove the seeds, fry them with Sichuan peppercorns over medium heat until they turn bright red, drain the oil and set aside.

4. Boil the soybean sprouts in water with a little salt until soft and remove.

5. Put the duck blood slices into a pot of boiling water and cook for 2 minutes, remove and drain the water.

6. Put the pot on the fire, add the base oil for frying the chili peppers, heat it to 60% heat, pour in the mixed Pixian bean paste, crushed chili peppers, and chili oil and stir-fry until the red oil appears.

7. Add water to the pot and bring to a boil, add soybean sprouts and cook for 1 minute.

8. Spread out and spread at the bottom of the container.

9. Put the duck blood into the pot, spread it with chopsticks, add a little salt to taste, and cook for 2-3 minutes until the flavor is absorbed.

10. Put the duck blood and soup into a large bowl covered with soybean sprouts.

11. Sprinkle the pre-fried dried chilies and Sichuan peppercorns into the bowl, and evenly sprinkle in the minced garlic and garlic sprouts.

12. Pour the hot oil evenly into the bowl when it is 90% hot.