Spicy Sichuan Cuisine: duck blood with pickled pepper(ma la chuan cai pao jiao ya xue )

Spicy Sichuan Cuisine: duck blood with pickled pepper

Introduction:

"Duck blood is rich in iron, calcium and other minerals. Duck blood is salty and cool. It has the function of tonifying blood, clearing heat and detoxifying. It can be used for the patients with blood loss and blood deficiency, women's menstrual fever, and children's white dysentery like fish jelly. It can also be used for the patients with blood heat, stroke, dizziness or drug poisoning. Drink blood while it's hot. It can also prevent and treat gastrointestinal cancer. Take 1-2 cups each time. "

Production steps:

Materials required:

Duck blood: 450g

Pickled pepper: right amount

Spicy millet: moderate

Ginger: right amount

Garlic: right amount

Scallion: right amount

Bean paste: right amount

Pepper: right amount

Soy sauce: moderate

Pepper powder: right amount

matters needing attention:

Production difficulty: Advanced

Process: boiling

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Ma La Chuan Cai Pao Jiao Ya Xue