Spicy duck blood vegetable(ma la ya xue cai )

Spicy duck blood vegetable

Introduction:

Production steps:

Step 1: soak the dried pepper in water in advance (to prevent paste). Slice all the ingredients. Cut onion, ginger and garlic. More garlic.

Step 2: from the oil pot, into the pepper and pickled dry pepper. After the flavor, the pepper and pepper Sheng do not. Add green onion, ginger and half garlic. Add chopped pepper sauce.

Step 3: start the oil pan and add the pepper. After the flavor, the pepper Sheng out. Add the pickled dry pepper, onion and ginger, and half the garlic. Add the chopped pepper sauce.

Step 4: after the red oil, add duck blood slices and dried bean slices, cook in cooking wine, and stir fry until all the duck blood changes color.

Step 5: add onion slices, color pepper slices, add soy sauce, salt, the remaining half of garlic, stir fry over high heat. Add a little sugar and chicken essence, and remove.

Materials required:

Duck blood: 1 piece

Dried bean: 300g

Onion: 1

Color pepper: 2

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Pepper: right amount

Chopped pepper: right amount

Soy sauce: moderate

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: the finished product is spicy and full of flavor. You can squeeze the air out of the dried pepper when soaking it, saving the soaking time

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Ma La Ya Xue Cai