Chives fried duck blood, leeks and duck blood seem to be two unrelated ingredients, but can make a surprise taste, fragrant leeks and unique taste of duck blood collide with each other, flavor mingling, creating a mouthful of dishes full of desire, duck blood in the faint fishy taste of leeks suppressed the freshness, only to retain the smooth texture and strong flavor, can be described as a perfect match for the two ingredients.

Chives fried duck blood

Required ingredients: 1 duck blood, leeks 1, 6 dried chili, ginger 1, 1 section of green onion, 6 cloves of garlic, 2 tablespoons of soy sauce, a small amount of pepper, half a tablespoon of cornstarch, salt and chicken seasoning in moderation.

1, duck blood removed and cut into a finger-length strips, leeks processed clean and rinsed with water, cut into the length of the same section with the duck blood, ginger chopped, garlic peeled and patted and chopped, chili pepper cut into long segments, green onion chopped.

2, cook the pot with the right amount of water and half a spoonful of white wine, cold pot of cold water to add duck blood, small fire boil, blanch for 2 minutes, fished out and drained.

3, frying pan add the right amount of oil, when the oil is hot, add ginger, garlic, chopped green onions and dried chili, sautéed, add duck blood, stir fry evenly.

4, bowl add 2 spoons of soy sauce, half a spoon of cornstarch, a small amount of pepper, half a bowl of water, salt to taste, mix well and pour into the pot, so that the duck blood by the sauce is fully wrapped, high heat juice.

Tips: Because the duck blood is easy to break, stir-fry action should be light, and the duck blood has been blanched, do not need to stir-fry for too long, a few dozen seconds can be.

5, add the leek section, stir fry evenly, so that the leek is also fully wrapped by the juice, add the appropriate amount of chicken stir fry evenly, a dozen seconds can be out of the pan, a plate of color and luster attractive, fresh flavor full of leeks fried duck blood is done.