Nutritious Fried Duck Blood with Seasonal Vegetables
1.
Choose leeks and soybean sprouts, wash them, and filter the water for later use.
2.
Duck blood cut into pieces. Make a pot of water, blanch the cooked soybean sprouts first, and then blanch the duck blood. Because the duck blood is relatively soft, you can use a frying spoon to gently push it a few times.
3.
In another pot, let’s sit and heat, add some cooking oil, add garlic slices and ginger shreds when they are 40% hot, and sauté.
4.
Pour in the blanched duck blood tofu, stir-fry on medium heat for about a minute, spooning it upside down as much as possible, duck blood is easily broken.
5.
Add proper amount of cooking wine, soy sauce, then pour in bean sprouts and chives, and add proper amount of salt.
6.
It will be out of the pot in about half a minute. You can order a few drops of balsamic vinegar before it comes out of the pot, and then scoop it up to remove the bloody smell. You can give it a try.
7.
Here are pictures to share with you tips on how to judge the true and false duck blood. The first step: watch its colors. The color of real duck blood is generally dark red, and it is abnormal if the color is too bright.
8.
Step 2: Smell the smell. Fresh duck blood has a faint smell of blood (no way, this is the commonness of blood); and the cut surface of real duck blood has many small stomata, this is because there is oxygen in the blood.
9.
Hand touch. Touch it with your hand, the pure duck blood will be broken when you squeeze it slightly with your hand. If it feels elastic, it means that it is mixed with glue-like chemicals.
