Summer Appetizer-spicy Duck Blood

Name: Summer Appetizer-spicy Duck Blood
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 slices Duck blood; 4 chili; 2s Chives; Some pepper; Some Blending oil; 1/2 tablespoon Steamed fish drum oil; 4 slices ginger; Some salt; Some MSG

by Still good food

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I’m tired of doing anything these days, and LG has to avoid all the dishes he is tossing every day.

Not even dare to add the seasoning is simple salt and monosodium glutamate.

Dad asked me to go back to my hometown to get some herbs for him to use, and he would be home almost noon.

The girl suddenly got a fever in kindergarten, the teacher called desperately, and I arranged for someone

I went to pick up the child, but the teacher didn’t open the door for another half an hour

The teacher didn’t answer the phone. The teacher called me to answer the call immediately after they left.

At this time, I didn’t recruit, took the medicine, and rushed to the kindergarten from home with LG non-stop.

I rushed desperately on the corners of the mountain for 1 hour and 40 minutes. When I got there, the child’s fever had gone and it was really tired.

How can you toss me like this. The father and daughter have no time to do anything these days,

Today is a little bit empty to upload the dishes from the previous few days. "

Ingredients

4 slices Duck Blood
4 Chili
2s Chives
Some Pepper
Some Blending Oil
1/2 tablespoon Steamed Fish Drum Oil
4 slices Ginger
Some Salt
Some Msg

Summer Appetizer-spicy Duck Blood

1. .Materials: duck blood, 4 slices of chives, 2 stalks of chili, 4 slices of coriander, 1 stalk Seasoning: pepper, 4 slices of ginger, blended oil, salt, MSG, steamed fish drum oil

Summer Appetizer-spicy Duck Blood recipe

2. .Wash the vegetables and cut them, and cut the duck blood into cubes for later use.

3. . Put the pot on the heat and wait for the temperature in the pot to rise, then pour the blending oil, saute the pepper and pick up the pepper.

4. .Pour in chives and ginger slices and saute. .

5. .Pour the chili and stir fry to change the color.

6. .Pour in duck blood and stir fry evenly.

7. Pour the steamed fish drum oil.

8. Pour salt

9. Pour in MSG and stir fry for flavor.

10. . Sprinkle the chives and coriander before boiling.

Tips:
*Duck blood needs to be blanched for later use, but don’t cover the lid or it will age.

*Duck blood should be cut into larger pieces, which will seep out and become smaller during the standby process.

*If you like a little bit of numbness, don't fish out the peppercorns.