Stir fried duck blood with spicy sauce(la chao ya xue )

Stir fried duck blood with spicy sauce

Introduction:

"Duck blood is rich in iron, calcium and other minerals. Duck blood is salty in taste and cold in nature. It has the effect of tonifying blood and detoxifying

Production steps:

Step 1: raw materials.

Step 2: cut the leek into sections, and cut the scallion, garlic and ginger into pieces.

Step 3: cut the duck's blood into cubes, and wash the broken duck's blood with water.

Step 4: put proper amount of oil into the pot and heat it. Add the pepper granules and stir fry until fragrant.

Step 5: add onion, garlic and ginger slices and saute until fragrant.

Step 6: put in the cut duck blood clot and push it gently.

Step 7: after the duck blood is fried and discolored, add a small spoonful of cooking wine to remove the fishiness, a spoonful of soy sauce and a spoonful of chili sauce.

Step 8: after the duck blood is fully cooked, add appropriate amount of salt and leek, stir fry evenly and take out the pot.

Materials required:

Duck blood: right amount

Leeks: moderate

Salt: right amount

Garlic: right amount

Scallion: right amount

Ginger: right amount

Laoganma chili sauce: right amount

Old style: moderate

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

Note: chili sauce depends on the individual spicy taste, my family eat less spicy, so only put a small spoon.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : La Chao Ya Xue