Braised Duck Blood with Pickled Mustard Greens

Pickled sauerkraut.

Cut the pickled vegetables.

Squeeze out the excess water.

Cut the ginger into thin strips, cut the dried red chili peppers into sections, slice the garlic, and chop the green onions for later use.

Set the pork aside.

Clean the duck blood and set it aside.

Cut into slightly thicker slices. (If too thin, it will fall apart when cooked)

Put the food in the pot with cold water.

Add a little white wine, bring the water to a boil, and skim off the foam.

Scoop it out, rinse with cold water, put it in a basin, and set aside.

Heat the pan and add an appropriate amount of oil, then stir-fry the pork belly until fragrant. Next, add the pickled vegetables, a little oyster sauce, and stir-fry together until fragrant, bringing out the sour taste of the pickled vegetables.

Add an appropriate amount of water, then put in the duck blood.

Add a little salt, white pepper, and light soy sauce, and simmer for three to five minutes.

Add a little light soy sauce and chicken essence for seasoning.

Sprinkle with chopped green onions.

Take it out of the pot and put it in a bowl.

Sour and spicy, appetizing.

Dishes that go well with rice.