1. Prepare ingredients, tofu, duck blood, garlic sprouts, garlic cloves.
2. Prepare the seasoning. Soy sauce, white sugar, Pixian bean paste, Chinese pepper, rattan pepper, dried chili. I didn’t cut my chili because it was too spicy. Those who are not afraid of it can add more chili and cut into small sections.
3. Tofu duck blood cut into small pieces, too small and easy to break, too big and difficult to taste, as appropriate. . .
4. After rinsing the dried chili peppers, soak them in cold water to soften the dried chilies.
5. Heat the pan with cold oil, remove the three peppers and stir-fry in the oil for a while. Note here: 1. Don’t pour the cold water of the pickled peppers, it will be useful later; 2. The reason why the peppers are soaked in water for a longer time to stir-fry and the peppers will not turn black or even become mushy. To blast the pot.
6. Add bean paste, soy sauce, white sugar and sauté the spices, then add tofu and blood clots. Then pour the cold water of the pickled peppers, cover the pot and simmer for a while.
7. Before serving, add garlic sprouts and stir fry, turn off the heat and cook. You can even turn off the heat before adding the garlic sprouts.
Tips:Tofu is not easy to taste than duck blood. You can put the tofu in the pot first, and simmer it for a while. The taste is not a problem.
I made this without adding salt, because soy sauce and bean paste are salty, and Sichuanese people have strong tastes, so you can add some appropriately.
