1. Prepare the ingredients, wash the vegetables and mushrooms, change the knife, slice the duck blood, and wash off the foam.
2. Blanch the vegetables, mushrooms, and duck blood in that order.
3. Place the blanched vegetables and mushrooms on the bottom of the bowl, and put the duck blood on a separate plate for later use. Prepare chopped green onion and minced garlic during blanching.
4. Heat oil in a pot and fry the chives and garlic.
5. Add the bean paste and stir-fry the red oil on low heat.
6. Add duck blood and stir fry evenly.
7. Add the leeks and continue to stir fry.
8. The leeks are softened, add oil, soy sauce, salt, chicken essence, and thirteen incense. Control a small amount of salt because the bean paste is very salty.
9. Add a small amount of water and bring to a boil.
10. Pour the leeks into a large plate of blanched greens and shiitake mushrooms. Then add dried chili, Chinese pepper, and sesame pepper to the surface. Because of the large amount, I put it in the basin, and the big bowl at home was chèi by the child!
11. Heat oil in a pot until it smokes. The hot oil is poured directly on the surface of the pepper.
12. Out of the pot! Fragrant.
Tips:Haha, boiled fish, boiled meat, hairy blood, etc. can all be done in the same way. Add vegetables at will, add whatever you like.
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