【滷鴨血】這是營業版的配方。用大火一定會失敗！只能用小火慢滾才能滷出Q彈軟嫩光滑的鴨血！｜阿慶師

Tender and flavorful braised duck blood absorbs all the delicious sauce in every bite. Simmered slowly with soy sauce, spices, and aromatics, the duck blood fully absorbs the flavors without becoming overly salty. Whether eaten alone, with rice, or with noodles, it instantly elevates any dish. ---------------------------------- Feel free to let Chef A-Ching know what recipes you'd like to learn in the comments! Follow Chef A-Ching on Facebook:   / achingchef   Follow Chef A-Ching on Instagram:   / achingchef   📍Cooking Measurements📍 1 Tbsp = 15ml = 15cc 1 tsp = 5ml = 5cc 1 rice bowl = 200cc 1 rice cup = 150cc 🥣Ingredients✍ ✅600g duck blood (blanched with 1 tsp salt + 2 Tbsp black vinegar) ✅300g firm tofu ✅260g pork intestine ✅2 Tbsp soy sauce ✅1 Tbsp soy paste ✅1.5 Tbsp rock sugar ✅2g Sichuan peppercorns ✅2 Tbsp sweet bean sauce ✅1 Tbsp plain doubanjiang (bean paste) ✅2.5 Tbsp spicy doubanjiang ✅2 Tbsp rice wine ✅1/3 tsp white pepper powder ✅1/3 tsp black pepper powder ✅1 Tbsp black vinegar ✅1 Chinese spice packet ✅120g beef ✅80g beef tallow ✅30g garlic ✅10g ginger ✅1200cc water 🍳Cooking Notes📝 1. Blanch duck blood in hot salted water 2. Remove blanched duck blood and set aside 3. Blanch pork intestines 4. Remove blanched intestines and set aside 5. Cut tofu into blocks 6. Slice ginger and mince garlic 7. Pan-fry beef tallow and beef 8. Add garlic and ginger slices and stir-fry 9. Add doubanjiang and sweet bean sauce, stir-fry well 10. Turn off heat and set aside the sautéed mixture 11. Add water to a pot and pour in the sautéed mixture 12. Season the broth 13. Add the spice packet and Sichuan peppercorns 14. Add pork intestines to braise 15. Add duck blood and tofu to braise together 16. Turn off heat, cover, and let flavors absorb. Done!