Fried duck blood with leeks(jiu cai chao ya xue )

Fried duck blood with leeks

Introduction:

"As the old saying goes," leeks, cucumbers are fresh at both ends ", that is to say, leeks are very fresh in winter and spring. Today, fried duck blood with leeks is a fresh and delicious dish. Duck blood should be crisp and tender. I feel that when cooking, the oil should be put in an appropriate amount. The frying time should be controlled well. Don't lose the taste when frying. A little pepper oil or white pepper can remove the fishy smell of duck blood. Leeks in the growth period in order to control pests, farmers will spray a lot of pesticides, so leeks to choose to wash clean, it is best to soak in water for a period of time

Production steps:

Step 1: cut the duck blood into 1 cm wide strips.

Step 2: pour the cut duck blood into a clean container, add a little oil and mix well.

Step 3: cut garlic into thin slices, ginger into shreds, and red pepper into oblique sections.

Step 4: wash leeks and cut into long sections.

Step 5: heat up the oil and add the garlic slices, shredded ginger and hot pepper to saute until fragrant.

Step 6: pour in the duck blood strips, gently push and stir well.

Step 7: pour in the right amount of zanthoxylum oil to remove the fishy smell.

Step 8: pour in a little water and stir fry gently.

Step 9: pour in the cut leeks and stir fry gently.

Step 10: add refined salt and stir well.

Materials required:

Duck blood: right amount

Leeks: moderate

Refined salt: right amount

Vegetable oil: right amount

Zanthoxylum oil: right amount

Garlic: right amount

Ginger: moderate

Dry red pepper: appropriate amount

Note: 1, duck blood oil immersion period of time, fry time can prevent paste pot, duck blood smooth tender. 2. It is suggested to put more oil in the fried duck blood, so that the cooking time can be shortened, and the duck blood will be crisp and tender. Don't fry duck blood too long, otherwise it won't taste crisp and tender. Stir fry duck blood gently with a shovel to prevent it from being broken. 3. Add white pepper or zanthoxylum oil to remove the fishy smell. 4. The leeks soften when they are hot, so put them in last. The nutritional value of duck blood is very high, rich in protein, a variety of trace elements, such as iron, copper, calcium and so on. Main efficacy: duck blood has the functions of enriching blood, clearing heat and detoxifying, and preventing and treating iron deficiency. [applicable population]: it can be eaten by ordinary people. Anemia patients, the elderly, women and people engaged in dust, textile, sanitation, mining and other work should eat it often. 1. The content of iron in animal blood is high, and it exists in the form of heme iron, so it is easy to be absorbed and utilized by human body. 2. Animal blood has the function of promoting intestines and defecation, can remove the sediment and scale in the intestinal cavity, and has the purification effect on dust, metal particles and other harmful substances, so as to avoid cumulative poisoning. Therefore, it is the "scavenger" of human body dirt. 3. Animal blood contains vitamin K, which can promote blood coagulation, so it has hemostatic effect. 4. Animal blood can also provide a variety of trace elements for human body, which is beneficial to malnutrition, kidney disease and cardiovascular disease.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jiu Cai Chao Ya Xue