1. Cut millet into sections, mince garlic, cut coriander into sections and set aside
2. Cut the baby cabbage into sections and then blanch it and serve it on a plate. I personally think it’s better to use green leafy vegetables such as rapeseed. Today's rapeseed is not fresh, so I chose baby cabbage.
3. Soybean sprouts are washed and blanched and put in a dish containing baby vegetables
4. Then quickly blanch a thousand sheets and put them on the plate
5. Continue to blanch the duck blood, add some cooking wine to remove the fishy, pick up another dish and set aside
6. The kind that Maodu bought in the supermarket ready-made boxes, wash it and blanch it quickly, pick it up and put it on another plate for later use
7. I forgot to take a picture of the stir-frying ingredients, so I had to say that adding cooking oil to the pot, adding scallion, ginger and garlic, adding tempeh and Pixian bean paste to fry until fragrant. After frying the aroma, add water, then add salt, chicken essence, thirteen incense, oyster sauce, a little bit Soy sauce, after boiling, add duck blood and hairy belly to the pot and cook for a while. It shouldn’t be too long, otherwise the hairy belly will get hairy. Turn off the heat and put it in the dish containing the vegetables.
8. After all the ingredients are put on the plate, the important step is to spread garlic, pepper, dried chili/millet pepper, coriander on the top of the dish, then raise the pot and boil the oil until 70% hot and pour it on the dish, and then wait until Pour the oil in 80% heat again, and the soul of the dish will come out!
