Maocai hot pot is a must in Sichuan's home-cooked hot pot. It is always indispensable on the table of Sichuanese all year round. It's a delicious hot pot. There are many choices in maocai, such as fat intestines, sweet potato powder, hairy belly and so on. Love to take duck blood, with a bowl of white rice, it is delicious to "vomit blood".
Taking duck blood, duck blood is super tender, without fishy smell, and the hemp taste is mixed with spicy aroma, which is simply a thriving dish. Just for that spoonful of red oil, a touch of pepper and hemp, it's steaming, and the fragrance is overflowing. The fragrance that comes to my face is really irresistible. Just looking at it, I have a super appetite and my mouth is watering, okay?
Picking up a piece of duck blood, duck blood infiltrated the soup, and I couldn't put it down in Explosicum, which was very enjoyable. It's delicious. No, no!
Let's take a look at how to make this delicious "vomiting blood" duck blood.
Take duck blood
Materials:
Fresh duck blood, onion (scallion), ginger and garlic, pepper powder, minced garlic leaves and Pixian bean paste.
Practice:
1. Wash fresh duck blood and cut it into blocks, not too thin.
2. Put cold water in the pot, put duck blood into boiled water, and pour a small amount of cooking wine after the water boils. This step can not only remove fishy smell, but also improve the smoothness of duck blood. Take out and wash away the blood powder under cold water.
3. Hot oil in a hot pot, and stir-fry onion, ginger and garlic.
4. Add Pixian bean paste and stir-fry the fragrance.
5. Pour the duck blood into the pot and stir fry properly, add some sugar, soy sauce and water (broth). If there are many minced green garlic, you can also add some to stew together and cook slowly.
6. After the duck blood fully absorbs the fragrance of the soup, put it out of the pot. Sprinkle with pepper powder, minced green garlic and cooked white sesame seeds, and pour in cooked oil until fragrant.
It's delicious, help me up, and I'll eat duck blood ~