Duck blood in red oil
Duck blood is a box of semi-finished products sold after processing, which can be cooked with tofu. However, most of the spicy and bloody dishes in Sichuan cuisine are cooked in this way. Duck blood contains high cholesterol, so it is better for the elderly and hyperlipidemic people to eat as little as possible.
Step 1 . Main and auxiliary materials: duck blood, vermicelli
Step 2 . Soak the fans.
Step 3 . Take the duck blood out of the box and cut it into pieces. Remove the fishy smell from the duck blood, put the duck blood into the pot with cold water, and turn off the fire after boiling. Take out the duck blood, rinse it, and set aside.
Step 4 . Heat up the oil and add Pixian bean paste. Stir over low heat to make red oil.
Step 5 . Cook in raw soy sauce.
Step 6 . Add an appropriate amount of water. After boiling, add salt and monosodium glutamate to taste.
Step 7 . Add spare duck blood.
Step 8 . Boil over low heat for about 5 minutes.
Step 9 . Add the soaked fans. After boiling, boil for half a minute.
Step 10 . Add coriander powder and turn off the fire.
Step 11 . Take out the pot and put it into a bowl, then serve it.
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