Spicy blood(ma la xue wang )

Spicy blood

Introduction:

"Spicy xuewang: xuewang originated from Yunnan minority areas, also known as Xuefu. After killing pigs, salt is added to the blood, and the lumps formed after coagulation are called xuewang. At present, there are also other animal blood such as chicken blood or duck blood. Today, we'll cook a dish with duck blood -- "spicy and blood rich."

Production steps:

Materials required:

Duck blood: 300g

Pixian bean paste: 50g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Red pepper: right amount

Oil: right amount

Cooking wine: moderate

Soy sauce: moderate

MSG: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma La Xue Wang