Duck Blood with Garlic Stalk Pickled Peppers
1.
Wash the purchased duck blood with clean water, then soak it in clean water for a while, pour out the blood, and wash it again; then cut it into cubes, then continue to soak in clean water for a while, remove, wash, and drain for use.
2.
Pickled peppers, cut into small pieces
3.
Wash and chop the ginger, do not chop into fines; wash and chop the shallots into chopped green onions; chop the bean paste
4.
Wash the garlic sprouts and cut into dices; wash the millet spicy and cut into circles; wash the garlic and cut into minced garlic
5.
Cut the pork into minced meat, add salt and cooking wine, and stir evenly
6.
Pour vegetable oil into the hot pot to heat up, put the garlic sprouts, millet spicy, and chopped garlic into the pot and fry until fragrant
7.
Use the remaining oil in the pan to fry the minced meat
8.
Add chopped pepper and stir fry evenly
9.
Pour in the right amount of broth and bring to a boil over high heat
10.
Add salt and cook until the ingredients are cooked thoroughly and scoop up, set aside
11.
Set up a frying pan and sauté pickled pepper
12.
Add minced ginger and garlic and stir fry with bean paste
13.
Pour in some water and boil
14.
Put the duck blood in the pot, boil it over high heat, turn to medium heat and cook for 5 to 6 minutes
15.
Add pepper and light soy sauce, turn carefully with a spatula
16.
Add water, starch, and juice; sprinkle in chopped green onion and pepper powder, turn slightly, then pick up the pot and put it on the plate
17.
Then pour the minced pork with garlic sprouts from step 11 on the duck blood.
Tips:
Duck blood is rich in protein and a variety of amino acids that cannot be synthesized by the human body. The content of red blood cell is also high. It also contains trace elements such as iron and other minerals and various vitamins. These are indispensable substances in the process of human hematopoiesis. .
