Homemade braised duck blood recipe

Duck blood naturally has a peculiar smell. People who like it will like it very much, but those who don’t like it will find the taste hard to accept. In fact, duck blood is crispy and has no taste at all. As long as it is cooked better, you won’t feel anything strange. Braised duck blood is a very common dish. The main seasonings are salt, white sugar, and some garlic, as well as dried chili peppers, pepper powder and other ingredients.

Main ingredient: 2 pieces of fresh duck blood

Ingredients: salt, chicken powder, sugar, soy sauce, garlic, ginger, scallions, dried chili pepper, pepper

Rinse the duck blood with water, cut it into small pieces with a knife, blanch it in boiling water to remove the fishy smell, and drain it.

Heat oil in a pan, cut dried chili into sections, smash garlic, slice green onion and ginger, and add in

After the aroma slowly bursts out, pour in the duck blood and stir gently

Add soy sauce, salt and sugar and cook for a while (do not add any water when cooking duck blood)

When the juice is almost collected, add chicken stock, pepper and chopped green garlic.

Simple home-cooked food, fresh, spicy, tender, smooth and refreshing, has the effect of nourishing blood and detoxifying

Duck blood itself has no taste, so add more spices. The spicier the better.

Ingredients for duck blood vermicelli soup:

Main ingredients: duck blood (sometimes pig blood is used instead) cut into small pieces or strips and vermicelli. Oil fruit, shredded green onion and ginger, dried shrimp, coriander, duck offal (including duck gizzards, duck intestines, duck liver, etc.). Add appropriate amounts of refined salt, MSG, chicken essence, and sesame oil (or chili oil).

Features of duck blood vermicelli soup:

Duck blood vermicelli soup is a snack in Nanjing and is very famous locally.

Duck blood vermicelli soup method:

(1) Bring a pot of water to a boil. Pour in a tablespoon of MSG, salt, and chicken stock. Blanch the coriander in boiling water. Chop the cooked duck intestines and liver and set aside.

(2) After the soup is cooked, cut the duck blood into strips and the fried dough sticks into triangles and put them into the soup to cook.

(3) After one or two minutes, take out the duck blood. After a while, when the fried dough sticks are cooked, turn down the heat to minimum and put the duck blood in. Let them simmer slowly, keeping the temperature from dropping.

(4) Place the vermicelli in the boiling water spoon, blanch it in the soup for one or two minutes, and pour it into a bowl.

(5) Take out an appropriate amount of duck blood and fried dough into a bowl, put the chopped cooked duck intestines and duck liver on the vermicelli, pick up a few corianders, scoop a spoonful of chili oil, stir with chopsticks, and a bowl of delicious duck blood vermicelli soup is ready.