Duck Blood Vermicelli Pot with Pickled Pepper
by Warm hands with hands
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. The vermicelli is soaked in cold water, duck blood is cut into pieces, ginger onion is changed to knife, pickled pepper and millet are minced spicy.
2. Warm oil in a wok, add ginger spring onion and millet and stir-fry until fragrant.
3. Add duck blood and stir fry for two minutes.
4. Pour the juice into the casserole.
5. Add in water without duck blood and bring to a boil over medium heat.
6. Boil on low heat for ten minutes, so that the pickled peppers are fully incorporated into the duck blood.
7. In the last two minutes, add the vermicelli, turn off the heat after boiling, add salt and chicken essence to improve the flavor.
8. Hot and sour and refreshing.
