Method 1
Ingredients: One piece of duck blood, seven or eight green onions, soaked ginger, an appropriate amount of soaked chili, two tablespoons of soy sauce, a small coffee spoon of sugar, two tablespoons of water bean powder, two tablespoons of vinegar, one tablespoon of fried chili, MSG
Steps:
1. Cut the Xuewang into small pieces and set aside. You can also cut the green onion into two centimeter sections or chop it finely. Chop the soaked ginger and pepper. Mix the vinegar, monosodium glutamate and soybean powder with a small amount of water to make a juice.
2. Pour oil into the pot and heat it for 70-80 minutes. Pour in the soaked ginger chili pepper, soy sauce and white sugar and stir-fry over low heat for about one minute. Add half a bowl of water and a little salt to the boil. Add the Xuewang and crispy chili peppers and cook for about 1 minute. For 5 minutes, pour in the juice made of vinegar, monosodium glutamate and soybean powder, stir well, add green onions and serve.
Method 2
Ingredients: duck blood (appropriate amount), dried red pepper (appropriate amount), spinach (appropriate amount), vegetable oil (appropriate amount), refined salt (appropriate amount), ginger (appropriate amount), garlic (appropriate amount), dried red pepper (appropriate amount), pepper powder (appropriate amount), soy sauce (appropriate amount)
Steps:
1. Cut the ginger into shreds, cut the garlic into thin slices, cut the duck blood into thick slices, rinse with water to remove the minced parts, cut the dry red pepper into sections, wash the spinach and set aside.
2. Heat the oil in a pan, add shredded ginger and garlic slices and sauté until fragrant, add dried red pepper segments and stir-fry until fragrant, sprinkle in peppercorn powder (or peppercorns), stir-fry until fragrant, pour in a tablespoon of very fresh soy sauce , pour in the duck blood clots, stir-fry slightly, add white vinegar (increase or decrease the amount according to preference), stir-fry evenly.
3. Pour in the spinach that has been washed and moistened, stir-fry, sprinkle in an appropriate amount of refined salt, stir-fry well and then take it out of the pot.
Tips: Do not fry duck blood for too long, otherwise the duck blood will not taste crisp and tender. When frying duck blood, it is recommended to add more oil so that the cooking time can be shortened, and the duck blood will be crisp and tender.