Stewed duck blood with garlic sprouts is a dish that really makes people drool! The bright green garlic sprouts are paired with bright red duck blood, and the steaming hot steam instantly makes people feel a strong Sichuan flavor. Each piece of garlic sprout absorbs the rich soup, making it full of flavor and a hint of garlic fragrance, which is really memorable. Coupled with the tender and smooth texture of the duck blood, it makes people’s taste buds more satisfied, and it’s really more enjoyable to eat!
Ingredients for Stewed duck blood with garlic sprouts：
| Duck blood | 400g |
| Garlic sprouts | 20g |
| Ginger | 5g |
| Garlic | 5g |
| Sichuan Pepper | 3g |
| Light soy sauce | 10g |
| Salt | 3g |
| Chicken powder | 1g |
| Sugar | 1g |
| Dark soy sauce | 2g |
| Pepper powder | 1g |
| Dried chilli | 3g |
Step:
1.First, we prepare the ingredients. A piece of duck blood, cut in half from the middle, then sliced. Two garlic shoots, cut into sections with a diagonal knife. A small piece of ginger, flattened with a knife and cut into ginger powder. A few garlic cloves, flattened and cut into garlic powder, placed together with the ginger powder.
2.After all the ingredients are ready, we blanch the duck blood in water. We boil the water in the pot, add two grams of salt, and put the duck blood into the cold water. This helps to better cook out the blood from the duck blood. When the water boils, we remove the foam along the edge of the pot, and then pour out the duck blood and drain the water.
3.Next, we start cooking. We heat some oil in the wok, add a few grains of peppercorns and a handful of dried chili peppers, stir-fry until they give off a spicy aroma, then add ginger and garlic. We quickly stir-fry to release the aroma, add a spoonful of water, pour in the duck blood, add 10 grams of light soy sauce, 1 gram of salt, 1 gram of chicken powder, 1 gram of sugar, and 1 gram of pepper powder. We add a few drops of dark soy sauce to enhance the color. When the duck blood is seasoned, we add garlic sprouts and quickly stir-fry for a few seconds. We add a little water starch and quickly reduce the sauce.
4.In the final stage of cooking, when the sauce is reduced and thickened, we can remove the pan from the heat and plate the dish. This dish of garlic sprouts and duck blood stew is a perfect combination of color, aroma, and taste. The bright colors, wonderful texture, and irresistible aroma all contribute to the dish’s reputation. The dish of garlic sprouts and duck blood stew is a beautiful composition of green garlic sprouts and bright red duck blood. The light aroma of garlic sprouts and the rich flavor of duck blood are seamlessly integrated, creating a multi-layered taste experience that leaves a lasting impression.
Tips:
1.Blanching duck blood can reduce its fishy smell and make it more resilient and less prone to crushing.
This dish of duck blood with garlic sprouts is not only a delicacy, but also a kind of enjoyment of life. Every time you taste it, you can feel the wonderful combination of ingredients and the ingenuity of cooking. This dish is so delicious that every bite makes you feel satisfied. Even the most ordinary ingredients can become extraordinary in your hands. This is the charm of food and the art of cooking.