Roasted Duck Blood with Sauerkraut
by catherinelyy
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash the sauerkraut, dry the water, and cut into medium-sized sections.
2. Wash the duck blood and cut into thinner pieces.
3. Wash all the accessories. Use kitchen paper to absorb moisture. Cut green onion, chopped green onion, peel and slice ginger and garlic, cut millet into small sections, and absorb moisture from green vine pepper for later use.
4. Put an appropriate amount of oil in the pot, add green onion, ginger, garlic and green vine pepper, and saute slowly.
5. Then add duck blood and stir fry.
6. Stir-fry the duck blood until the color darkens, then put the duck blood aside and add the sauerkraut.
7. After sautéing the sauerkraut a few times, mix it with duck blood and stir fry together, add appropriate amount of salt, chicken powder and light soy sauce, stir fry for a good taste.
8. Add some water, surpass the ingredients, and simmer over high heat.
9. Turn off the heat when the soup is simmered for a while, don't let the soup dry, save some soup, it will taste more delicious.
10. A dish that is sour and refreshing, the more you eat, the more you love it.
