Braised duck blood with pickled cabbage(suan cai shao ya xue )

Braised duck blood with pickled cabbage

Introduction:

"In spring, everything recovers, and the metabolism of the human body is gradually vigorous. At this time, only by maintaining the vigorous physiological mechanism of the liver can we adapt to the changes of the vigorous development of nature. In spring, food is the first thing to nourish the liver, so we should eat more food to nourish the liver and protect the liver. Duck blood is flat and nutritious. It can nourish liver blood and treat anemia. It is one of the best foods to nourish liver. Duck blood is salty in taste and cold in nature. It has the effect of tonifying blood and detoxifying. Duck blood is one of the most ideal tonic products. Duck blood is rich in iron and exists in the form of heme iron, which is easy to be absorbed by human body. This dish is made by adding pickled cabbage. It's sour, refreshing, appetizing and taste buds opening. It can be used as the best food for relieving spring sleepiness. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: soak sauerkraut in water for 10 minutes, squeeze out water, chop, wash duck blood and cut into pieces.

Step 3: cook duck blood for 3 minutes.

Step 4: stir fry shallot, ginger, garlic and pepper with oil.

Step 5: then pour in the sauerkraut and stir fry until fragrant.

Step 6: add the hot pot seasoning and continue to stir fry the flavor.

Step 7: add appropriate amount of water.

Step 8: pour in the duck blood.

Step 9: add soy sauce.

Step 10: cook with sugar for 15 minutes.

Step 11: pour sesame oil into another pot and fry pepper over low heat.

Step 12: add the duck blood of sauerkraut to the garlic sprouts and cook for 1 minute. Turn off the heat.

Step 13: then pour the fried pepper oil on it.

Materials required:

Duck blood: 500g

Sauerkraut: 300g

Garlic sprouts: 2

Scallion: right amount

Garlic: 4

Red pepper: 1

Hotpot seasoning: 15g

Zanthoxylum bungeanum: 20

Sugar: 2G

Soy sauce: 10 ml

Sesame oil: appropriate amount

Ginger: right amount

Note: pickled cabbage to soak in water for a while, remove some salty and then fired. Salt can not be added, hot pot seasoning and sauerkraut are salty, or add as appropriate, in order to avoid salty.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Suan Cai Shao Ya Xue