Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Hot pot duck blood ( 1 box ) | Pixian Doubanjiang ( 2g ) |
Minced green onion ( 5g ) | Chopped pepper ( 5g ) |
Ginger ( 2g ) | Garlic ( 2g ) |
Zanthoxylum bungeanum ( 2g ) | Cooking wine ( 2g ) |
Green onion segments ( 3g ) |
How to make spicy and sour duck blood
1.Put an appropriate amount of oil into the pot to preheat over low heat, add ginger and Sichuan peppercorns to the pot.
2.Add in the chopped duck blood and stir-fry.
3.Add cooking wine, fry the duck blood and then put it on a plate.
4. Put an appropriate amount of oil in the pot to preheat over low heat, and add Pixian bean paste Stir-fry and add 3 tablespoons of water, chopped pepper and garlic.
5.Put the fried duck blood into the pot and stir-fry
6. Put the minced green onion and green onion segments into the pot, stir-fry and serve, such a delicious sour dish The spicy duck blood is ready.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
