Duck Blood in Chili Sauce(mao xue wang )

Duck Blood in Chili Sauce

Introduction:

"Mao xuewang is a delicious dish, the fourth dish in my family's new year's Eve dinner. Because the dish name has a sense of festivity, and the Spring Festival will kill chickens and ducks, there will be a lot of duck blood and chicken blood, so I will make full use of the existing ingredients to make this maoxuewang during the Spring Festival. "

Production steps:

Step 1: prepare the material, cut the duck blood into strips, clean the eel, cut into small pieces and marinate with salt, cooking wine, delicious soy sauce and shredded ginger, cut the tripe into strips and slice the lettuce

Step 2: Boil the water in the frying pan, blanch the tripe, remove the fishy smell, and drain

Step 3: bring the water to a boil, add duck blood to blanch, bring the water to a boil and remove

Step 4: add oil, pepper, star anise, cinnamon and shredded ginger to the frying pan

Step 5: stir fry the bean paste with red oil

Step 6: add the stock and bring to a boil

Step 7: bring the soup to a boil, add duck blood, tripe, eel, lettuce, add pepper, delicious soy sauce, chicken essence, stir well, then remove from the pot, sprinkle with coriander powder

Materials required:

Duck blood: 400g

Cooked tripe: 100g

Lettuce: Half Root

Monopterus albus: 1

Edible oil: 15ml

Salt: small amount

Red oil bean paste: 15g

Cooking wine: small amount

Pepper: small amount

Shredded ginger: a small amount

Coriander: 1

Chicken essence: small amount

Chinese prickly ash: more than ten

Star anise: 1

Cinnamon: 1 small piece

Delicious soy sauce: 10ml

Note: 1, in addition to duck blood, accessories can be added according to their own favorite 2, like spicy words can add some dry pepper

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Mao Xue Wang