<h1>Civilian cuisine, the best cold dishes in winter, do not change the meat</h1>
Spicy and spicy, in winter it is indispensable. Fuzhou finally ranked tenth in the coldest city this winter, spicy hot or five more intestines, are authentic Sichuan cuisine taste, and in the south of the family's acceptance of spicy, can only be slightly spicy and slightly hemp, high difficulty level is not enough.
Duck blood, of course, is obtained from the bloodletting before killing chickens and ducks. Go to eat spicy hot pot, everyone must order ingredients, it is very good to absorb the sauce to remove the bloody taste of duck blood, so that an ordinary piece of duck blood becomes popular with everyone.
In addition to our common white tofu, there are black tofu of different colors from it, and black tofu is of course not made of soybeans, and the mothers of the two of them have no yarn relationship at all, because it is made of black bean pulp, different colors, and different tastes. Winter is the season for eating hot pot, and even the variety of tofu has increased.
In addition to adding its rich color with spicy and heavy flavors, the prior defishing step is also important. I often feel that the duck blood outside is not fishy and elastic, and the inside is rich in sauce, which can actually be done at home.
Soaked and boiled in salt water, it can metabolize the bloody smell of duck blood. Duck blood should be cut into large pieces, first fried and then seasoned, so that the duck blood cooked out is not lost to the restaurant at all.
Whether white or black tofu, it should also be boiled in light salt water to remove the bean smell, increase the tofu base flavor, and better absorb the sauce.
Leeks have a strong spicy flavor, because this heavy flavor of the dish, light onion ginger is no longer controlled, only by adding the special aroma of leeks, can complement each other and reflect the difference.
With this dish on the table, no meat can also feed the family, remember to cook more rice, too much rice, if you are not careful, you can pull off two bowls of rice. This spicy degree is more suitable for those who do not know how to eat spicy, and those who will eat spicy, can appropriately increase the proportion.
<h1>Gentle spicy duck blood stew</h1>
〔Material Purchase〕
3 pieces of duck blood, 1 piece of black tofu, a little green onion and ginger, a moderate amount of leeks, and 30 grams of minced meat
* Duck blood should be purchased from a store with credit, and it is also necessary to smell whether there is a sour taste, and you can also buy a box.
Seasoning: 1 tbsp hot sauce, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, a pinch of pepper, a pinch of pepper oil.
〔Specific Method〕
Step 1
Cut the black tofu off the outside and cut into strips 1 cm wide and 3 cm long. Duck blood must be cut into large pieces, the knife should be fast and accurate, do not pull and pull, try to keep the cut surface smooth and flat.
Step 2
Add a little salt to the pot, and before the water boils, you can put in the black tofu cubes, cook for 2 minutes and then fish out. Put the duck blood into the water pot and cook for 3 minutes to remove. Both ingredients should be soaked in water and set aside.
* Water-saving and time-saving cooking method, that is, to fish for tofu first, and then fish for duck blood, must not be operated in reverse, because this hot, are for the purpose of fishy, tofu fishy taste is lighter than duck blood, so can not be operated in the opposite way, otherwise tofu will not be able to stand.
Step 3
Add the minced meat to the pan and simmer until the oil comes out, then add the shallots and ginger to stir-fry, then add the spicy sauce and other seasonings.
Step 4
Stir-fry spices, you can add duck blood and black tofu, gently stir well. Add peppercorn oil and broth or tap water, soak all ingredients at a water level, bring to a boil over high heat, reduce heat and simmer slowly.
After the juice is collected, it can be plated or placed in a hot casserole dish, mixed with leeks and served.