Spicy and Sour Duck Blood Curd

Spicy and Sour Duck Blood Curd

　　Cuisine: Sichuan Cuisine

　　Taste: Spicy and sour

　　Price: 10–40 RMB

　　Features: Bright red color, tender and fresh duck blood curd, tangy and refreshing.

　　Ingredients: One block of duck blood curd (chicken or pork blood curd can also be used), seven or eight scallions, an appropriate amount of pickled ginger and pickled chili, two tablespoons of soy sauce, salt, a small coffee spoon of sugar, water starch, two tablespoons of chopped scallions, one tablespoon of crispy fried chili, MSG.

　　Preparation Method:

　　1. Cut the blood curd into small pieces and set aside; cut the scallions into 2 cm segments or chop them; chop the pickled ginger and chili. Mix vinegar, MSG, and water starch with a small amount of water to make a sauce for later use.

　　2. Heat oil in a pan until it is 70–80% hot, add the chopped pickled ginger and chili, soy sauce, and sugar. Stir-fry over low heat for about one minute. Pour in half a bowl of water and a little salt, bring to a boil, then add the blood curd and crispy fried chili. Cook for about 5 minutes, then pour in the mixed sauce of vinegar, MSG, and water starch. Stir well, add scallions, and serve.