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Bouyei Blood Stew
|Bouyei Blood Stew|
2 Tablespoons vegetable oil or lard
1 teaspoon minced scallion, white part only
1 Tablespoon peeled minced fresh ginger
1 piece brown bean curd, cut in thin slices
1 cup sliced or diced mixed vegetables (i.e.: lotus root, bamboo shoots, green squash, Chinese black mushrooms, Chinese celery, soy beans, etc.)
1 fish head
2 cups chicken broth
1/2 tomato, cut into cubes
6 quail eggs
1 four-inch square coagulated pork blood
1/4 cup bean sprouts, heads removed
1 Tablespoon Chinese black vinegar
1 Tablespoon Chinese red vinegar
1/4 teaspoon Sichuan pepper, coarsely crushed
1 bunch fresh coriander
1. Heat oil, and stir-fry the scallion and ginger pieces until aromatic (half to one minute), then add the bean curd and the vegetables and stir-fry them together for another minute.
2. Add fish head and stir once or twice before adding the broth, tomato pieces, and quail eggs. Stir well, then add pork blood and bean sprouts.
3. Add both vinegars and the coarse Sichuan pepper pieces, and the home-made chili paste. Transfer this to a pre-heated soup tureen, put the coriander in the center, spoon some liquid over it, and serve.