Recently, there have been a lot of weddings and banquets. Last week, I ended up eating at banquets three times in a row, each time with a lot of rich and heavy food, which made me feel sick of it. Fortunately, there won’t be any more banquets in the near future. Even if there are, I really don’t want to eat anymore. Eating such delicious things repeatedly in close succession is also hard on the body.
Especially as you get older, it seems that the digestive and absorptive functions of the intestines and stomach weaken a lot. Eating too much or the wrong things often leads to discomfort.
For middle-aged and elderly people, taking good care of your body is of utmost importance. Today, I want to share with you a kind of “body cleaner”.
It is duck blood, which is rich in dietary fiber, vitamins, minerals, and iron. It has the effects of moistening the intestines, promoting bowel movements, replenishing blood, and invigorating qi. Moreover, it can help the body expel the dirty stuff, so I suggest that everyone should eat it at least twice a week. The more you eat, the healthier you’ll be.
**Stir-Fried Leeks with Duck Blood**
Ingredients: Leeks, duck blood, ginger, garlic, small green peppers, light soy sauce, cooking wine, Pixian doubanjiang (broad bean paste with chili), salt, chicken stock, white pepper powder, cooking oil
1. Prepare a bunch of leeks, wash and cut them into small sections. You can also prepare your favorite side ingredients like green chili and onions and set them aside.
2. Now, deal with the duck blood. Rinse it slightly to remove the dirt, then cut it into small pieces. Next, prepare a pot of water, bring it to a boil, add a spoonful of salt, then add the duck blood to blanch it. Blanched duck blood will become more elastic and less likely to break. After blanching, remove it and set it aside.
3. Then, chop the ginger, garlic, and small green peppers. Heat cooking oil in a pan, sauté the ginger and garlic until fragrant, add a spoonful of Pixian doubanjiang and stir-fry until the oil turns red. Then add the duck blood and stir-fry.
4. After a quick stir-fry, use cooking wine to remove any fishy smell, then season with light soy sauce, salt, chicken stock, and white pepper powder. I prefer adding the seasoning earlier for better flavor. Let the duck blood simmer with the seasoning for a bit to enhance the taste.
5. Once the sauce in the pan reduces, add the leeks and small green peppers. After adding them, you can turn off the heat. Utilize the remaining heat to quickly stir-fry the leeks a couple of times, then it’s ready to be served. It has a great texture and is highly nutritious, cost-effective, especially for middle-aged and elderly people. Remember to eat more in the summer.
Reposted from “Tongjie’s Food Diary,” contact for removal if there’s any infringement.
