Chinese Food
Hunan blood duck authentic Chenzhou blood duck practice
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I've been thinking about the blood duck made of Baba. It tastes from snacks to greedy. I can't help but call my father and ask him to make it at the same time. After several hands practices, the taste is finally a bit like. Wahaha.
Cooking ingredients
Cooking Steps
Step1:When you go to the market to buy live duck, you should tell the seller to keep the duck blood. Then take a bowl to collect the blood and stir it with chopsticks. It's to prevent the duck blood from coagulating. It's almost enough to know that the chopsticks are covered with floccules (remember not to put anything in the blood. Stir it while picking it up
Step2:Sliced ginger, flattened garlic, sliced chil
Step3:Wash the duck meat. Cut down the big ones agai
Step4:Put the duck head, wings, feet and legs in the pot and stir fry them with oil until they are yellowish. Stir fry them with ginger, garlic, chili, millet and pepper. Stir fry the remaining duck meat
Step5:Stir fry the water to dry. Add salt, soy sauce, stir evenly. Add the water to the duck meat
Step6:When the water is over half cooked, add green pepper and stir fry for 2 minutes. Turn off the heat. Add duck blood and stir fry evenly. Open fire and stir fry for 2 minutes, then turn off the heat and leave the pot
Step7:Finished product drawin
Step8:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
