Garlic Duck Blood
1.
The ingredients are ready.
2.
Pat the roots of the garlic with a knife a few times to pat the tissues apart and fry them more deliciously.
3.
Cut the duck blood into thicker slices, and cut the garlic sprouts diagonally into diamond-shaped slices for later use.
4.
Heat the frying pan, pour the minced ginger and garlic into the pan and stir-fry to create a fragrant aroma.
5.
Add bean paste and pepper powder and sauté until fragrant.
6.
Pour in light soy sauce, add appropriate amount of water, and bring to a boil.
7.
Place the duck blood slices in the pot, turn to medium heat and cook until delicious.
8.
After the duck blood is completely discolored, pour the garlic seedlings into the pot and stir fry together until they are broken.
9.
Season with salt and serve. Some salt has been added to duck blood during the coagulation process, so salt should be added as appropriate.
Tips:
Duck blood is very easy to break, so it must be light in the pot, and duck blood is easier to cook, and it can be seasoned out of the pot if it changes color. Don't cook it for a long time to avoid the taste becoming old.