Boiled Duck Blood
1.
Wash baby vegetables and tear them into small flowers by hand
2.
Wash the duck blood and cut the knife into half-centimeter slices, not too thin, otherwise it will break easily.
3.
Finely chop the ginger and garlic, cut the dried chili into small sections, and cut the onion into sections for later use
4.
Put a little oil in the pot, stir-fry the baby cabbage until it is nine mature, and set it aside.
5.
Put a proper amount of oil in the pan, sauté the ginger and garlic on a low heat, add half a spoon of chili sauce, fry until the garlic is slightly yellow, add a small bowl of water, add dried chilli, half a spoon of light soy sauce, a little dark soy, a little salt, salt Put a little less, and the fire will boil.
6.
Put the duck blood in, don't stir it, otherwise the duck blood will be fragile. Cook for two or three minutes after it is boiled. Add baby cabbage, cook for two or three minutes, sprinkle in shallots, turn off the heat for a while, and raise the pot.
Tips:
1. Put the duck blood in, don't stir it, otherwise the duck blood will break easily.
2. Put less salt, because the chili sauce and light soy sauce have a certain salty taste.
3. What I made is slightly spicy, you can add more dried chili if you like it.
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