Duck blood and tofu stew
Preparation: 100 grams of duck blood, 100 grams of tofu, 50 grams of sour cabbage, 50 grams of garlic, 10 grams of ginger, 40 grams of green onion, 4 pickled peppers, 1 teaspoon of cooking wine, 2 teaspoons of light soy sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, 2 teaspoons of vegetable oil
Starting to cook:
1. cut the blood into 2 cm cubes, add to boiling water, then add to the water. Blanch in boiling water for 1 minute.
2. Drain the duck blood and set aside.
3. Cut the aged tofu into pieces similar to the size of the duck's blood.
4. Wash, drain and chop the pickled cabbage. The garlic cloves are peeled and cut into pieces about 3 centimeters long.
5. Cut the pickled pepper into small cubes. Peel the ginger and green onion and cut into 1 mm thick slices.
6. Heat a pan, add the vegetable oil, ginger and green onion slices, and sauté for 2 minutes.
7. Add the chopped sauerkraut and stir-fry well. Add the duck blood cubes, old tofu cubes, cooking wine, pickled peppers, soy sauce and sugar, add half a bowl of water and simmer for 10 minutes.
8. Add salt and garlic cloves, and stir-fry slowly until the soup is basically dried up.
Tips
1. Blanch the duck blood after slicing to make it cleaner and more succulent.
2. Old tofu is high in calcium, resistant to stewing, and has a stronger flavor than young tofu.
3. Pairing iron-rich duck blood with calcium-rich tofu, and adding some vitamin C-rich garlic cloves, promotes the absorption and utilization of minerals.