Spicy Blood

by Gluttonous

4.8 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

Xuewang: Xuewang originated from ethnic minority areas in Yunnan, also called blood tofu. After the pig is killed, salt is added to the blood, and the lumps formed after coagulation are called blood wang. At present, there are also blood made from chicken blood or duck blood and other animal blood.
Today I will cook one with duck blood-----【Spicy Blood Wang】

Ingredients

1 box Duck Blood
1 tbsp Oil

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50g Pixian Doubanjiang
1 tbsp Cooking Wine

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2g Msg

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1 tbsp Soy Sauce

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5g Pepper

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2 pcs Red Chili
Some Green Onion Ginger Garlic

Spicy Blood

1. Main and auxiliary ingredients: duck blood, Pixian bean paste, green onion, ginger and garlic, pepper, red pepper

2. Finely chop green onion, ginger, garlic, and red pepper

3. Cut the duck blood into pieces

4. Boil water in a pot, add appropriate amount of cooking wine, and add duck blood flying water to a boil to remove peculiar smell

5. Remove and rinse, set aside

6. Heat oil in a pan, sauté the peppercorns on low heat

7. Add onion, ginger, garlic, red pepper and saute until fragrant

8. Add Pixian bean paste and stir-fry on low heat

9. Stir-fried red oil

10. Put blood

11. Cooking wine, light soy sauce

12. Add appropriate amount of water to boil, simmer for 5 minutes

13. Add monosodium glutamate for freshness, and heat up for a while to collect the juice. Just take out the pan and put it on the plate

Tips:
You can also add your favorite bean sprouts, thousand sheets, vermicelli and other ingredients.

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