Duck Blood in Chili Sauce
Mao Xue Wang - Spicy, tender and smooth, never tired of eating! This is a dish that "turns corruption into magic". It uses a variety of ingredients and fresh blood as ingredients, but it is both "classic" and "amazing". The soul lies in its red and bright soup, spicy and delicious, meat and vegetable, which can monopolize the whole table. The soup of the finished dish is red and bright, Spicy Hot Pot is tender and fresh, and the taste is thick. The appetizer and appetizer can promote appetite!1. Before boiling with blood, it is necessary to soak it in water, otherwise the freshness will be compromised and there will be a slight odor;2. When the small ingredients are stimulated to produce a fragrance, they can be added to avoid the bitterness caused by the burnt small ingredients due to prolonged frying time, which affects the taste of the finished dish.
Step 1 . Prepare some seasonal vegetable slices for later use, cut the sausage into small circles, change the squid to a flower knife, slice the yellow throat slices thinly, cut the tripe into long strips, cut the duck blood into small pieces, and cut garlic, cilantro, and ginger for later use.
Step 2 . When the water boils, add 150g of base material, 10g of ginger, and 20g of seasoning powder. Then, add sausage, mushroom, duck blood, and lettuce.
Step 3 . After cooking for 5 minutes, add squid, yellow throat, and tripe. Cook for 30 seconds, then add hot pot red oil to enhance the flavor. Remove and serve on a plate. Sprinkle with minced garlic and sesame seeds, then soak Sichuan peppercorns and sea peppers in hot oil to extract their fragrance. Drizzle onto a plate and garnish with cilantro to serve.
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