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Duck Blood & Vegetables in Chili Sauce

  • Difficulty

    advanced

  • Serves

    4

  • Preparation time

    20min

  • Total time

    55min

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Ingredients

  • Sliced canned pork
    200g
  • Duck blood slices
    300g
  • Beef omasum
    200g
  • Sliced beef tripe
    150g
  • Processed great vessels (from pigs, oxes, etc.)
    150g
  • Bean sprouts
    300g
  • Hotpot condiment
    70g
  • Broad bean paste fried with chilli oil
    20g
  • Dried chilli segments
    10g
  • Chinese prickly ash
    1teaspoon
  • Capsicum frutescens
    10g
  • Sliced ginger
    5g
  • Garlic
    4 cloves
  • Salt
    1teaspoon
  • Segmented scallion
    10g
  • Oil
    70g
  • Chopped scallion
    10g
  • White sesame seeds
    An appropriate amount

Preparation

  • step 1

    Pour 1,500g water into the mixing bowl

  • step 2

    Put on the measuring cup, and boil the water at 10min/120℃/REV1

  • step 3

    Put on the simmering basket, and place 300g duck blood slices, 200g beef omasum, 120g sliced beef tripe and 150g great vessels into it

  • step 4

    Put on the measuring cup, blanch the ingredients at 2min/120℃/REV3, take out the blanched ingredients, filter off water, and then clean the mixing bowl

  • step 5

    Put 10g oil, 5g sliced ginger, 5g Capsicum frutescens, 2 garlic cloves, and 5g segmented scallion into the mixing bowl

  • step 6

    Add 3g dried chilli segments, 300g bean sprouts and 1 teaspoon of salt

  • step 7

    Put on the measuring cup, fry the ingredients at 4min/120℃/BREV1, and place the sauce into a bowl

  • step 8

    Put 2 garlic cloves, 5g Capsicum frutescens and 5g segmented scallion into the mixing bowl

  • step 9

    Add 70g hotpot condiment and 20g broad bean paste fried with chilli oil

  • step 10

    Put on the measuring cup, stir-fry the ingredients at 3min/120℃/BREV1

  • step 11

    Add 500g water, 200g sliced canned pork, 20g abalone sauce, and 10g light soy sauce

  • step 12

    Put on the measuring cup, and cook the ingredients at 6min/120℃/BREV1

  • step 13

    Add the blanched sliced beef tripe, beef omasum, processed great vessels, and duck blood

  • step 14

    Put on the measuring cup, operate the COOK mode for 5min

  • step 15

    Pour the cooked liquid into a bowl with bean sprouts, sprinkle white sesame seeds and chopped scallion, and clean the mixing bowl

  • step 16

    Put 50g oil, 7g dried chilli segments and 1 teaspoon of Chinese prickly ash into the mixing bowl

  • step 17

    Put on the measuring cup, heat the ingredients at 3min/120℃/BREV0.5

  • step 18

    Drizzle the heated oil, chilli segments and Chinese prickly ash into the bowl

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