Stir-fried duck blood with chives

Cut the duck blood into pieces and cut the chives into sections. Put water, salt, and cooking wine into a pot, pour in the duck blood, and bring it to a boil. After the water boils, remove the foam on the surface and then cook for another minute. Use a slotted spoon to take it out and rinse it clean with cold water.

Heat oil in a pot and add scallions, ginger, garlic, and chopped pickled chili peppers, frying until fragrant. After frying, pour a spoonful of cooking wine along the edge of the pot. Add a spoonful of light soy sauce and continue to stir-fry evenly, then add a little water. The amount of water should just cover the duck blood.

Then pour in the duck blood. Add salt, chicken essence, sugar, and oyster sauce, and use a spatula to stir everything evenly. Cook over medium heat for three minutes, then add the green and red chili pepper pieces. Cook for 1 minute, then add the chives.

Stir-fry until just cooked, then finally add starch to thicken the sauce. Cook until the sauce becomes thick, then serve.