1. A piece of fresh northern tofu and a box of duck blood.
2. Tofu, duck blood cut into pieces. Put cold water into the pot, add salt and blanch water for 5 minutes, remove the water control.
3. Dried chili, sliced chives, sliced garlic, ginger, diced string chili, and set aside with diced pepper.
4. Heat the wok with the oil, add the above spices and sauté.
5. Add Pixian bean paste and stir fry to get the red oil.
6. Stir-fry the diced chili peppers, the flavor is very fresh, and the dark soy sauce enhances the color and fragrance.
7. Add a spoonful of hot water, add pepper, sugar, and chicken essence.
8. Add the blanched duck blood and tofu, and cook for 8-10 minutes.
9. Shake the spoon gently while burning, and be careful to stick to the pan.
10. When the soup becomes less, thicken and turn off the heat.
11. Put it out of the pot and sprinkle with chopped green onion.
Tips:If you don’t have North Tofu, you can also choose South Tofu. \nDuck blood must be seen on the date of production, fresh ones must be selected. \nIf you like super spicy taste, you can add chili noodles when cooking, and pour chili oil when out.
