Roasted Duck Blood in Sauce

Name: Roasted Duck Blood in Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Duck blood; 10g Red pepper; 10g green pepper; 1 stage shallot; 2g ginger; 6g Cooking Wine; 6g Soy sauce; 8g Pixian Doubanjiang; 5g Cooking oil; 0.5g salt; 0.5g pepper

by Snow season (from Tencent...)

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The duck blood in my imagination is fishy, so I have never looked at it. In fact, after eating it, I realized that the duck blood is tender and not fishy. Later, I checked it and learned about the nutrition and function of duck blood: it nourishes the liver, ducks blood is flat, and rich in nutrients, can nourish liver blood and cure anemia. It is one of the best foods for nourishing liver; clearing toxins and promoting bowel movements. , Duck blood is a "scavenger" of human body dirt, can remove the sediment and dirt in the intestinal cavity, has a purifying effect on harmful substances such as dust and metal particles, and can avoid accumulative poisoning. Therefore, it is a good food for patients with anemia, the elderly, women, and those who work in dust, textiles, sanitation, mining, etc.; to prevent iron deficiency anemia, duck blood is rich in iron and exists in the form of heme iron, so it is easier Absorbed and utilized by the human body.

Roasted Duck Blood in Sauce

1. Ingredients: duck blood, spring onion, ginger, red pepper, green pepper, packaged duck blood I bought from the supermarket

2. Rinse the duck blood and cut into pieces, cut red and green peppers into small pieces, cut ginger into ginger rice, cut green onion into chopped green onion, and separate green onion leaves and white onion

3. Put a little oil in the pot, add Pixian bean paste, and fry the red oil. Be sure to cook on a low heat. Don’t blame me for not telling you.

4. Add green onion and ginger rice, sauté until fragrant

5. Cooking wine

6. Add soy sauce

7. Pour in duck blood clots, stir fry, turn carefully with a spatula, don’t break it

8. Add white pepper and stir fry evenly

9. Pour in clean water and cook for a few minutes on medium heat to let the duck blood taste

10. Add the green and red pepper cubes, you can taste the salty taste of the soup, and decide whether to add salt, because there is salt in the bean paste at the front

11. When the soup is thick, sprinkle in green onion leaves, turn off the heat and serve

12. Tasty, non-fishy, slightly spicy duck blood is served on the table, just a CD

13. Finished product

14. Finished product

Tips:
1. Pixian bean paste has a salty taste, so pay attention to the salty and light taste when seasoning later.
2. Add scallion and scallion leaves to the vegetables separately to keep the fresh fragrance of the scallion leaves.
3. Packaged duck blood is sold in the supermarket.