Ingredients: duck blood 1.

Accessories: half a onion, 4 cloves of garlic, ginger 1 slice, 2 tablespoons of soy sauce, appropriate amount of pepper, appropriate amount of water, cooking wine 1 tablespoon.

1. Slice duck blood. After the water is boiled, add duck blood, ginger and cooking wine, and take out duck blood after 2 minutes. ?

2. Chop the onion, ginger and garlic and prepare the pepper. Put a little oil in the pot, heat it on low heat, add onion, ginger, garlic and pepper, and stir-fry until fragrant.

3. Add duck blood, add 2 tablespoons soy sauce, stir fry for half a minute, add half a bowl of water (a small bowl of rice), and continue to stir fry until the water is almost boiled, then turn off the heat.

Identification method of duck blood

1, color: real duck blood is dark red, which has good elasticity after cooking and will not fade when scalded with water. The color of fake duck blood is generally brown, and it will be dyed red after scalding.

2. Smell: The real duck blood will smell like duck after being cooked at high temperature, but the smell will disappear; Fake duck blood has no fragrance.

3, taste: true and false duck blood tastes different, real duck blood is delicate, tender and smooth, tastes like tofu, delicious; The fake duck blood is injected with chemicals, starch, etc. It tastes a bit like jelly with strong toughness and generally tastes tasteless.

4. Appearance: Generally, after duck blood is cooked, the surface of real duck blood is rough, and there will be a small number of irregular pores inside, which is very elastic, but the ductility is not as good as that of fake duck blood; After the fake duck blood is cut, the profile is like fresh tofu, with no bubbles, smooth hand feeling and certain toughness, and once squeezed, a lot of water will flow out.