Name: Red and Sour Soup Salmon Head Duck Blood Pot
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 460g Salmon head; 300g Duck blood; 30g parsley; 50g Red Sour Soup; 20g garlic; 10g ginger; 20ml White wine; 2g pepper; 5ml Mountain pepper oil; 4g Refined salt; 5ml Concentrated Chicken Juice; 2 pieces Chives; 40ml Cooking oil

Red and Sour Soup Salmon Head Duck Blood Pot

by Happy elf a

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The temperature has really cooled down. The office is better. I feel very cold when I go out. I always want to eat some high-energy food to increase the body's temperature. Hot pot is the first choice at this time. Put the alcohol pot on it, cook it on a low heat, and gurgle the heat, not to mention how comfortable it is.
I was shopping on Double Eleven online, and there was still a salmon head left. I just went to the supermarket and saw duck blood. Well, I took it home and cooked it with red and sour soup. The red soup was bright and sour. Spicy, very appetizing, after eating fish head and duck blood, you can continue to cook dishes, what a wonderful thing~~~

Red and Sour Soup Salmon Head Duck Blood Pot

1. Raw material preparation. (The salmon head is removed from the frozen layer in advance and thawed)

2. Clean the salmon head, cut it in half, add white wine and white pepper, spread on both sides and marinate for 30 minutes.

3. Duck blood is packaged, and the pieces are added and soaked in light salt water for later use.

4. Various ingredients are prepared. Cut parsley and chives into sections, peel and smash garlic, shred ginger, and remove the required amount of red sour soup.

5. Pour edible oil into the wok, sprinkle a little salt, and fry the fish head after 70% heat.

6. Fry until browned on both sides, set aside.

7. Put the casserole on the stove, add cooking oil, add garlic and ginger and stir fry.

8. Stir fry in red and sour soup after the aroma is released.

9. Stir-fry the sour flavor of the red and sour soup, add mountain pepper oil.

10. Add enough hot water.

11. After the fire is boiled, the fish heads that have been fried before are put down.

12. After boiling for about 15 minutes, add duck blood.

13. Add salt to taste after 5 minutes.

14. Add parsley and chives after another 5 minutes.

15. Add concentrated chicken juice to enhance the umami taste.

16. Finally, cook for 3 minutes, then remove from heat and enjoy.

Tips:
1: The fishy smell of salmon head is heavier, so it is better to use high-grade liquor to remove the fishy smell. Of course, if you don’t have one, just use the bar.
2: Red sour soup is a specialty of Guizhou. The main raw materials are tomatoes and peppers. It is more convenient to shop online and has a wide range of uses.
3: Remember to fry the fish head first before cooking.
4: If there is no mountain pepper oil, you can skip or add a little pepper oil.