Roasted Duck Blood with Sauerkraut

Name: Roasted Duck Blood with Sauerkraut
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Sauerkraut; A box Duck blood; 50g Dried vermicelli; Some Vegetable oil; Some salt; 5g ginger; 1g pepper powder; 1g Chicken Essence

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Qiu lacks appetite? Learn from me to cook this dish, sour, crisp and tender to help digestion, the best way to relieve autumn fatigue. This time I used duck blood and sauerkraut to cook together. The sour flavor of sauerkraut stir-fry is overflowing with the crispness and refreshing of duck blood. It is really delicious. I also paired it with vermicelli, which I love spicy. I also added red oil, so that it is hot and sour and refreshing. This dish not only tastes sour, crisp and tender, but also can increase appetite and promote digestion. Open the taste buds, it can be eaten as the best ingredient to relieve the lack of autumn.

Ingredients

Roasted Duck Blood with Sauerkraut

1. Main ingredients: a pack of Laotan sauerkraut, a box of duck blood, 100 grams of dried vermicelli. Accessories: vegetable oil, salt, ginger, chives, chicken essence, pickled pepper, pepper powder, red oil or bean paste

Roasted Duck Blood with Sauerkraut recipe

2. First wash the dried vermicelli with water and soak it. If you want to save time, use hot water to soak it. It’s not too soft.

3. Wash sauerkraut and cut into minced or strips, mince ginger, dice or shred pickled pepper and pickled ginger (I used sharp pepper instead), wash and cut the chives, and cut duck blood into pieces. I don’t like blanching, I do. Can be boiled under water for about 2 minutes

4. Heat the pan with cold oil, stir-fry the pickled peppers, pickled ginger, and sauerkraut when the oil is 70% hot to give a hot and sour taste. Be sure to stir-fry a few more times to get a crispy flavor. Add the vermicelli and stir-fry for a while.

5. Add the blood clot and stir fry a few times, don't stir too much, the blood clot is fragile

6. Add water or stock and bring it to a boil. If you like spicy food, you can add red oil at this time. It is delicious without appetizing and the color is bright. Turn to medium and low heat and cook until the vermicelli becomes soft, the sauerkraut tastes fragrant and the soup becomes less