the method of duck blood

raw materials

511g of duck blood clots, and appropriate amounts of dried pepper, leek, salt, monosodium glutamate, pepper, sesame oil, peanut oil and cooking wine.

Making

1. Cut duck blood into long square pieces, wash leeks and cut into sections, and shred dried peppers.

2. Add water to the pot and bring it to a boil. Add duck blood slices and blanch them thoroughly.

3. Fill the pan with oil, add dried shredded chili and leek, stir-fry slightly, cook wine, add duck blood, salt and monosodium glutamate, stir well, pour sesame oil, and serve.

features

tender, smooth and refreshing.

Friendly reminder

Duck blood is delicious and cold, and it has the effect of enriching blood and detoxifying.

Duck blood vermicelli

One piece of duck blood, a little of duck intestine, a little of duck heart and a little of duck liver, one bag of Longkou vermicelli, coriander and old brine [sold in the supermarket ]

1. Dice the blood of the duck, wash the intestines, hearts and livers of the duck, and marinate the intestines, hearts and livers of the duck with old brine for one hour. The fans are soaked.

2 Boil duck blood, duck intestines, duck hearts and duck livers with boiling water

3 Put the soaked vermicelli and scalded raw materials directly in a bowl

4. Rush into the soup and sprinkle with coriander.

Take the most vigorous and fresh duck and cut it into the neck, so that the duck's blood can drip into the bowl filled with cooking wine. The duck is shaved and cut into pieces, then fried in an oil pan with ginger, dried red pepper and garlic cloves, then braised in fresh soup until it is dry, and finally the whole duck blood is poured on the duck block, fried while pouring, and then added to the pot. Duck blood is fragrant and smooth, and duck meat is extremely fresh and tender. There is nothing better than eating duck.

71 years ago, there was a butcher in wang xing at ciqikou ancient town Water Wharf in Shapingba, Chongqing, who treated the leftovers of meat every day at a low price. Zhang, Wang's daughter-in-law, felt sorry, so she started a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, added pig's lung leaves and fat intestines, and put in ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put fresh pig blood curd directly into the chop suey soup, and found that the more boiled the blood curd, the more tender it became and the more delicious it tasted. This dish is made by boiling raw blood and eating it now, so it is named Maoxuewang.

Maoxuewang, which is popular in the market now, is a small hot pot developed on the basis of hot pot. Its preparation method is to cook hot pot soup first, and then cook duck blood, lunch meat, bean sprouts and other raw materials into a pot like a hodgepodge, which is convenient for office workers who want to eat hot pot but have no time to slowly iron fine products. Here, the hairy "Mao" is a verb, which refers to the cooking method. Everything is rough and informal, and everything is cooked in one pot. The soup is red and bright, spicy and tender, and has a strong taste.

ingredients:

511g of duck blood curd, 111g of eel slices, 151g of ham sausage, 111g of pork, 151g of soybean sprouts, 51g of fresh yellow flowers, 51g of water-borne fungus, 111g of lettuce heads, 51g of green onions, 15g of dried peppers, 1g of refined salt, 11g of cooking wine, 5g of pepper and 5 g of cooking wine.

Production method

1. Cut the duck blood into strips, boil it in boiling water and take it out; Cut off the fibrous roots of bean sprouts, cut the ham sausage into large pieces, cut the pork (fat and thin) into pieces, cut the head of lettuce into strips, remove the pistil from yellow flowers, and cut the dried peppers into sections.

2. Boil the chafing dish bottom material with water, put it in a pot and boil it. Add refined salt and monosodium glutamate, and add blood curd, eel slices, ham sausage, sliced meat, bean sprouts, fungus, green onions and various vegetables to cook. After the soybean sprouts are cut off, the pot is transferred into the pot.

3. Put the wok on a high fire, pour the mixed oil and heat it to 61%, add the chili and fry it until it turns brown, add the pepper and fry it until fragrant, and pour it in the basin and serve.

pickled duck blood

raw materials: duck blood, pickled cabbage and wild pepper.

Method: Stir-fry sauerkraut and wild pepper with scallion oil, add pickle juice and duck blood to taste, and thicken.

features: spicy and refreshing.

Duck blood vermicelli soup

Nanjing famous snack is delicious, cheap and fine, and is widely loved by men, women and children.

Duck blood vermicelli soup is very simple and convenient to make. Just put the vermicelli in a small bamboo basket, put it in the boiled duck blood soup, then pour the vermicelli and duck blood soup into a bowl, and then add the duck intestines, duck liver, chopped green onion, coriander and seasonings. The vermicelli is smooth and the duck blood is fresh and tender. It is really a delicious snack.