Food boxed duck blood 1 garlic sprout, appropriate amount of gram of vegetable ginger, appropriate amount of vegetable salt, appropriate amount of cooking wine, a little chicken powder and a little garlic sprout, and fried duck blood 1. Take the duck blood out of the box, split it in two longitudinally, cut it into pieces about 7mm thick horizontally, blanch it in boiling water until it turns white, and then take it out and soak it in cold water for later use. 2. Cut the garlic seedlings obliquely into inches and slice the ginger for later use. 3. Cool the oil in the hot pot. Add ginger slices when you feel hot at six or seven minutes, and stir-fry the garlic white part of the garlic seedlings slightly. 4. When the garlic is slightly browned, add the garlic green part and continue to stir fry. 5. Feel that the garlic sprouts are evenly oiled, then add duck blood to avoid water, stir fry for about 1 min, and add a little cooking wine. 6. Stir-fry 1-2 minutes and add appropriate amount. skill

1. Before blanching the duck blood, add a spoonful of salt to the boiling water pot, so that the duck blood will not be brittle when frying.

2. After the duck blood turns white, remove it and put it in cold water to ensure that the duck blood does not stick to your hands.

3. Stir-fry the garlic white first, then put the garlic green, while ensuring the taste.

When you add salt, you must add it bit by bit, because the boxed duck blood already contains salt.

5, people who love spicy food can add chopped pepper or dried red pepper, millet pepper and the like, just to taste delicious and handsome.

This dish is easy to cook, takes a short time, and the ingredients are healthy. What are you waiting for? Eat next meal.