Shaanxi Food-----fentang Sheep Blood
1.
Prepare materials.
2.
Cut the lamb blood into thin strips.
3.
Cut the tofu into thick slices.
4.
Soak the vermicelli in cold water to soften.
5.
Heat the prickly ash and fennel in a wok and bake them over a low fire.
6.
Heat the wok to roast the cinnamon, star anise, grass fruit, and ginger to fragrant.
7.
First, the pepper and cumin noodles are rolled into thin noodles, and then the other seasonings are mixed and rolled. After finishing the noodles, stir evenly with the pepper and cumin noodles.
8.
Lazi oil is also the main seasoning. The preparation method is to boil the seasoning bag in clear water, cook until it tastes out, then take out the seasoning bag, pour the lard and continue to cook until the water evaporates, the mixed water is boiled dry, and the flavor is eaten into the pig. Serve waxy juice in the oil.
9.
Add clear water to the pot. After the water is boiled, add 2 grams of salt, and then add the rolled seasoning noodles. Keep the soup pot open.
10.
Bring the tofu to a boil.
11.
Put the sheep's blood in a colander into the soup pot and swing it a few times until the sheep's blood matures.
12.
Add the soaked vermicelli in the colander and use the boiling soup to boil it once.
13.
Remove the vermicelli, lamb's blood, and tofu and put them in a bowl.
14.
Then add waxy juice oil, chili oil, coriander and green garlic in order, pour in an appropriate amount of broth and serve.
Tips:
1 If you can't buy sheep blood, you can use duck blood instead.
2 The oil from the gravy can also use the oil that is usually collected when braising the meat.
3 The amount of pepper noodles should be larger to highlight the numb flavor.
4 The baked cake can be eaten in the soup, or you can eat the cake while drinking the soup.
5 There are more detailed practices in my log.
