Red oil duck blood

Overview

Duck blood is a boxed semi-finished product sold after processing and can be cooked with tofu. But most of the spicy Xuewang in Sichuan cuisine are cooked with this. Because duck blood contains high cholesterol, it is best for the elderly and people with high blood lipids to eat as little as possible.

Tags

• hot dishes
• coriander
• duck blood
• light soy sauce
• msg
• oil
• pixian doubanjiang
• fans
• salt

Ingredients

Steps

1. 1 Main and auxiliary ingredients: duck blood, vermicelli

   

2. 2 Soak the vermicelli until soft.

   

3. 3 Take the duck blood out of the box and cut into pieces. Remove the fishy smell from the duck blood, put the duck blood into the pot with cold water, and turn off the heat after it boils. Remove the duck blood, rinse it and set aside.

   

4. 4 Heat oil in a pan and add Pixian bean paste. Stir-fry the red oil over low heat.

   

5. 5 Cook in light soy sauce.

   

6. 6 Add appropriate amount of water. After boiling, add salt and MSG to taste.

   

7. 7 Add reserved duck blood.

   

8. 8 Cook over low heat for about 5 minutes.

   

9. 9 Add soaked vermicelli. After boiling, cook for half a minute.

   

10. 10 Add the minced coriander and turn off the heat.

    

11. 11 Remove from pan and serve in bowls.