As a cook who has been doing this for many years, there are many ways to make duck blood tasty, and generally my favorite are three, one is Chongqing Hairy Blood Wanted, one is duck blood boiled in broth, duck blood has a high nutritive value and is rich in protein, a variety of micronutrients. Duck blood tonic blood, clearing heat and detoxification, accelerate the body's metabolism, but also can prevent and treat iron deficiency anemia. Prepare the frying pan with oil and heat, put in the garlic and ginger slices stir fry flavor, put in the carrot slices evenly stir fry, and then put in the green garlic, and finally put in the blanched duck blood strips, and then put in the soy sauce and soya sauce, duck blood is one of the best taste and flavor of all the animal blood fifteen. Eating method is also very much, such as we are more familiar with the duck blood fan soup and in the hot pot will often order some duck blood to eat, mainly because of its texture and flavor.

Duck blood sliced blanch a little water, fat and thin before the meat minced, garlic, ginger minced, dried chili pepper chopped, cold oil slick pot, into the dry chili pepper, garlic, ginger minced incense, into the minced meat continue to stir-fry, pouring blanched duck blood stir-fry for a minute, duck blood refers to the duck's blood, it tastes salty, it is the lungs of one of the best ingredients to replenish blood. There are many ways to eat duck blood, to ask me how to do duck blood is delicious? My answer is: "Duck blood stewed with tofu". Duck blood is a common ingredient, rich in protein, erythrocytin content is also high, but also contains trace elements such as iron and other minerals and a variety of vitamins. And duck blood has the effect of tonifying blood and clearing heat and detoxification, it is salty and cold in nature. It can replenish blood and detoxify. Duck blood has the effect of tonifying blood, clearing heat and detoxification, China's folk have "blood to blood" said, it is the best food to protect the liver and one of the blood. Heat oil in a pot: add a small spoon of bean paste. Ginger and garlic. Put in the millet chili. Fingerling pepper. The first thing you need to do is to make sure that you have a good understanding of what you are doing and what you are not doing. Add the stock and pour in the boiled duck blood. Can be put into the celery section and garlic leaves to increase the aroma of water open into the duck blood cooked, and finally put soy sauce, oyster sauce, salt to taste, poured into a bowl, sprinkled with chopped green onions, pouring hot oil to force out the flavor, this dish is made, convenient and simple!