Regardless of whether fried pig blood or duck blood, do not directly go to the pot, do 1 step in advance, tender and smooth, not broken and fishy

Pig blood, duck blood, in fact, are worthless things, but because it is welcomed by everyone, so in recent years the value has soared, everyone go to the hot pot shop to see, a plate of duck blood is a little, the cost may be a few cents, but sold to more than twenty yuan a plate.

But I still like to eat, especially tender, well done with a little fishy smell, sometimes go to the market to buy meat, will see the big basin with pig blood, let me can't help but buy a piece. Take it home and fry it, make it taste a little spicy, the taste is not bad, it is really under the wine and rice.

However, whether it is fried pig blood, or fried duck blood, have you ever had such an experience, fried out are broken, but also not delicious, always feel a fishy smell in it, not disposed of.

In fact, fried this kind of thing, can not be directly under the pot, everyone wants to fry it, tender and smooth without fishy smell, it is not easy to break, you must do 1 step in advance.

【Fried duck blood】

Used: duck blood, leeks, ginger and garlic, millet spicy, salt, sugar, chicken essence, cooking wine, oyster sauce

Step one, duck blood or pig blood, when we buy, in fact, are processed, not liquid, so buy home, directly cut the block on the line, very convenient.

Step 2, after the duck blood is cut, put it aside, then wash the leeks, cut them into small pieces, and then chop the ginger and garlic, and cut the millet spicy rings. After all the material processing is completed, I estimate that many people will directly get off the pot at this time, which is not right.

Step three, duck blood so under the pot frying, certainly can not avoid frying, the following key step to teach everyone. Pour water into the pot, boil the water, put the duck blood into it, blanch it, cook for a while there will be a lot of foam, after the foam is skimmed, you can put the duck blood out, rinse it and set aside.

Step 4: Brush the pot clean, then pour oil into it, after heating, we first put ginger garlic and millet spicy, low heat and slowly stir-fry to make the aroma. Then pour on the blanched duck blood, now the duck blood, than before the treatment is much stronger, how to stir-fry it, it is not easy to break.

Step 5: Pour in the duck blood, then pour in the right amount of cooking wine, then 1 spoonful of oyster sauce and 1 spoonful of sugar, and start stir-frying. After frying until the duck blood comes out of the water, put the leeks in at this time, and then season with salt and chicken essence, the leeks do not have to be fried for too long, stir-fry for about 30 seconds, you can pour out and plate.