Garlic Fried Duck Blood

Ingredients used:

Duck blood a piece, a little ginger, garlic 2, a little green pepper, a little bit of wine,

Scallion 2, a little bit of salt, a little bit of monosodium glutamate, a little bit of sugar, a little bit of water

Garlic Fried Duck Blood

Slice small pieces, the pot into the right amount of water, wait for a boil, and then put the duck blood, blanch, load up

. Garlic two, put on the chopping board with a kitchen knife to shoot a little, it is scattered, green onion cut short, ginger cut into small pieces (knife skills are not very good)

Water in the pot should be boiled dry

first into the garlic, if you put in the oil first, then the garlic into the oil will be splattered, so that it will not affect the taste of the

pour into the oil, and then into the ginger, and green onion (you want to eat spicy, then you can also put) (green pepper)

And then put the duck blood, then remember to turn off the fire a little (otherwise it will be splashed with oil) stir fry for a while, add salt, sugar

When you put in the green pepper, turn the fire into a big fire (now put in the green pepper is not so spicy)

Now put a little wine, do not need too much, about three spoons of this (because some of my family members do not like the fishy smell of the duck blood, so that it can be removed)

Prepare some water, so that the taste of wine is not so heavy, and let the flavor more integrated

Remember that the MSG should be put in first, and then put the lid on the pot, so that the water boil, so that the flavor is more integrated into the duck blood, boiling, then you can get out of the pot

Done

Tips

In the cover of the pot before putting MSG, in order to let the taste of duck blood more integrated into the pot.

Practice

Slice the duck blood into one-centimeter cubes and blanch it in boiling water.

The soybean sprouts are also blanched in boiling water (you can blanch the soybean sprouts before blanching the duck blood to save water and energy).

Leeks cut off.

Put the oil in the pot, when forty percent heat into the ginger, garlic slices fried incense.

Put the blanched duck blood into the stir-fry on medium heat for 1-2 minutes, move gently so as not to stir-fry the duck blood. Add salt and pepper, season with cooking wine.

Finally, add the leeks and soybean sprouts and stir-fry well to remove from the pan.

Tips

Duck blood must be bought fresh, with four words to simply summarize the tricks of the selection of duck blood, is: "look" "smell" "Ask" "cut".

1. "Look", mainly to see the color, look at the cut surface, the color of real duck blood is generally dark red, the color is too bright red is not normal, and the cut surface of real duck blood, there are a lot of small air holes, which is the country for the sake of oxygen in the blood.

2. "Smell", fresh duck blood has a faint smell of blood.

3. "Cut", that is, you can touch the way feel, pure duck blood with a little hand pressure, the surface of the pressure will be crushed, if the feeling is very elastic, which means that it is mixed with gelatinous chemicals.

4. "Ask", of course, is to ask with the mouth, you are not fresh duck blood.