Duck blood stewed tofu

Overview

The simplest dish to go with the meal, duck blood stewed tofu, spicy, salty and very delicious.

Prepare ingredients.
Wash the duck blood and soft tofu and cut into mahjong-sized pieces.
Boil water in a pot, add salt to the water and blanch the tofu for one minute.
Then pour in the duck blood and blanch it for two minutes.
Drain the blanched duck blood and tofu in cold water and set aside.
Prepare the green onions and a piece of ginger and wash them.
Chop the ginger into mince, chop the shallot into finely chopped green onion, and prepare a spoonful of bean paste.
Prepare a small bowl of water starch.
Pour oil into a hot pan, heat the oil to 60% and sauté the ginger and chopped green onion over low heat until fragrant.
Then pour the bean paste in and stir-fry until the red oil comes out.
Pour in the tofu and duck blood and stir-fry evenly.
Add a spoonful of cooking wine inside.
Add 1.5 tablespoons of light soy sauce.
Then stir the water starch with chopsticks and pour it in evenly and shake the pot to prevent tofu and duck blood from sticking to the pot.
Add a spoonful of sugar and a spoonful of pepper and mix well.
Harvest the juice over high heat, but don’t harvest it too well.
Finished product picture.