Duck Blood in Red Oil

by Gluttonous

5.0 (1)

Favorite

8

Difficulty

Easy

Time

15m

Serving

3

Duck blood is a boxed semi-finished product sold after processing and can be cooked with tofu. However, most of the spicy blood in Sichuan cuisine is cooked with this. Because duck blood contains higher cholesterol, it is better for the elderly and people with high blood fat to eat as little as possible.

Ingredients

1 box Duck Blood
50g Rice Noodles
2 tbsp Oil

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20g Doubanjiang
5g Salt

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2g Msg

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1 tbsp Soy Sauce

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Some Parsley

Duck Blood in Red Oil

1. Main and auxiliary materials: duck blood, vermicelli

2. Soak the fans softly

3. Put the duck blood out of the box and cut into pieces

4. Remove the duck blood from the smell, put the duck blood into the pot with cold water, and turn off the heat after boiling

5. Take out the duck blood and rinse it well, set aside

6. Heat oil from the pan, add Pixian bean paste and stir-fry to get the red oil

7. Cooking soy sauce

8. Add appropriate amount of water to boil, add salt and MSG to taste

9. Add the spare duck blood and cook for 5 minutes

10. Put in the soaked fans

11. After boiling, cook for half a minute

12. Add the chopped coriander, turn off the heat, put the pot into a bowl, and serve

Tips:
1. Duck blood blanching water can remove peculiar smell.
2. You don't need fans, you can use vegetables to match it.

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