Stir-fried Duck Blood with Leek

Name: Stir-fried Duck Blood with Leek
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bottle Duck blood; A handful Chives; 1 spoon oil; A pinch salt; A pinch ginger

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Spring is the most plump season of leeks. Leeks are rich in crude fiber. With pig blood, the effect of cleaning the intestines is very good.
Leek can warm the kidney and help yang, benefit the spleen and stomach, promote qi and regulate blood. Eating more leeks can nourish the liver and enhance the qi of the spleen and stomach. The sulfur-containing compounds of leeks have the effects of lowering blood lipids and expanding blood vessels, and are suitable for the treatment of cerebrovascular diseases and hypertension.

Leek contains sexual stimulants, which can excite sexual organs. It is called "Sunflower" in the pharmacopoeia. Leek contains more dietary fiber. You can wrap the sand and hair in the digestive tract and take it out of the body, so it is also called : Intestines. As leeks contain more dietary fiber and are more chewy, people should exercise their masticatory muscles when eating, which can effectively prevent tooth decay.

Ingredients

1 bottle Duck Blood
A handful Chives
1 spoon Oil
A pinch Salt
A pinch Ginger

Stir-fried Duck Blood with Leek

1. Prepare duck blood and water, add some salt, mix well, wait for it to solidify

2. Slice the coagulated duck blood and cut the leek into long pieces

3. Put water in the pot, put the duck blood in it, boil it, skim off the foam, remove the duck blood and drain the water

4. Put a little oil in the pan, add a little fat meat, and fry out the fat (if there is no fat meat, this step can be omitted)

5. Pour in the leeks, stir-fry until slightly softened, pour in the hot sliced duck blood, add salt, stir-fry evenly and it will come out of the pan

6. Finished product

Tips:
1. The blood sold in the market is quite dirty now, it's best to pick it up when you kill the duck.
2. Mix fresh duck blood and water 1:1, add some salt, mix well, and coagulate. If you like a firmer stir-fry and eat it with less water, you can add more water if you like a tenderer texture.
3. Stir-fry quickly, don't overdo it.