Leek Duck Blood Konjac Powder

Leek Duck Blood Konjac Powder

1. Prepare raw materials;

2. . Boil a pot with boiling water, add a little salt, and blanch duck blood clots in it;

3. Heat up a pan, put a proper amount of oil, add green onion, ginger, garlic and stir fry;

4. Stir-fry the aroma, add the bean paste and stir-fry;

5. Stir-fry the red oil, add appropriate amount of water, cover and simmer for two to three minutes;

6. After cooking, remove the bean dregs inside;

7. Put the konjac vermicelli in, cover and cook for two minutes;

8. Then put in the blanched duck blood clot;

9. Add appropriate amount of salt and pepper to taste, pour in appropriate amount of water and starch over high heat to thicken;

10. Put the leeks in the pot before it is out of the pot, just after changing the color;

11. Put it into a bowl.

Tips:

1. Duck blood has a fishy smell, so it needs to be blanched in advance, but be careful not to blanch and cook for too long to avoid getting old;
2. Stir-fry ginger, green onion and garlic with appropriate amount of oil, then stir-fry bean paste, stir-fry the red oil and add appropriate amount of water to boil the soup; the cooked soup removes the watercress and other impurities to make the dishes more tidy;
3. Konjac vermicelli is not easy to cook, so it needs to be covered and simmered for two minutes; while duck blood is very easy to cook, you can add salt and other seasoning when you put it inside;
4. Add some water, starch, thicken, heat up the juice, put the leeks in the pot before serving, and mix the leeks evenly to change the color and it can be out of the pot.