韭菜鴨血 (4人份) Braised Duck Blood with Garlic Chives (4 servings)

韭菜鴨血  (4人份)

Braised Duck Blood with Garlic Chives (4 servings)

📌材料 Ingredients:

鴨血 Duck blood                600克(g)

韭菜 Garlic Chives            200克(g)

蒜蓉 Minced garlic            2湯匙(tbsp)

薑蓉 Minced ginger           1湯匙(tbsp)

鹽 Salt                               ½湯匙(tbsp)

📌調味料 Seasonings:

豆瓣醬 Chilli bean sauce  2湯匙(tbsp)

沙茶醬 Sa cha sauce         1湯匙(tbsp)

📌汁料 Sauce:

水 Water                           100毫升(ml)

蠔油 Oyster sauce           1湯匙(tbsp)

老抽 Dark soy sauce       ½湯匙(tbsp)

代糖 Erythritol                 ½湯匙(tbsp)

鹽 Salt                              ¼湯匙(tbsp)

🔪煮法 Method:

1. 調好汁料備用

Mix all the seasonings for the sauce, and set aside.

2. 鴨血切塊、韭菜切段

Cut duck blood into chunks. Cut garlic chives into 2-inch-long sections. 

3. 燒開水加鹽, 鴨血汆水1分鐘後備用

Add salt to the boiling water. Blanch duck blood for 1 minute, then set aside.

4. 中火燒熱油 爆香薑蓉、蒜蓉、沙茶醬、豆瓣醬

Medium heat. Put in ginger, garlic,  sa cha sauce, and chili bean sauce,

and fry them until fragrant.

5. 加入鴨血煮2分鐘

Put in duck blood and cook for 2 minutes.

6. 倒入韭菜, 加入汁料續炒

Put in garlic chives and pour in sauce, then keep stir-frying.

7. 上蓋焗煮3分鐘即成

Cover the wok cook for 3 minutes, and serve.

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