Chinese Food
Blood duck
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There is no duck in Yongzhou. I've been Yongzhou's daughter-in-law for 20 years. I've learned to be a blood duck from many local people, especially from my mother-in-law. The duck chooses the local Ma duck, the son duck, the pepper best is the sharp green pepper. The oil must be the camellia oil. It's better to stir the blood, or use the blood with vinegar and salt. When killing ducks for bleeding, the other hand constantly agitates the duck blood in one direction until all the blood filaments coagulate. The rest of the plasma will not coagulate. The stirred blood can be frozen in the fridge and then defrosted.
Cooking ingredients
Cooking Steps
Step1:Half of the ducks can't be eaten. If you have guests, you can use one. We call it the whole blood duck.
Step2:Cut the duck into 1mm * 1mm cubes. Reduce the internal organs. Wings and thighs may not be chopped small, but thigh meat shall be cut with a flower knife.
Step3:Prepare ginger slices, diced garlic and pepper and wash them for use.
Step4:Wash the pepper. Slice it with a scalpel.
Step5:Prepare cooking wine and rice vinega
Step6:Thaw the bloo
Step7:Blood to be used after thawin
Step8:Yongzhou local camellia oil reserv
Step9:Fry the fat oil in duck meat and pepper together. Wait for the oil temperature to rise. After the pepper is fragrant, filter the fat residue and pepper. Add some camellia oil.
Step10:Add duck meat and ginger. Stir fry until dry.
Step11:When the water vapor is almost dry, put salt into the pot. Pour cooking wine around the pot into the pot. Turn over the lid twice.
Step12:Turn it over until the duck is completely free of water vapor. Drive out the duck in the middle. Put in green pepper and garlic. Add some salt on the pepper. Continue to stir fry.
Step13:When the pepper is softened, put some high soup or 50ml of soup scooped out from the first time when removing the lid of the pot. Make the fried duck meat soft and tasty again.
Step14:Quickly pour duck blood into the pot. Turn it over once or twice. Turn off the fire. Dish out. If you like heavy taste, pour 30ml of white vinegar along the wall of the pot before leaving the pot. Duck meat has a special flavor.
Cooking tips:A duck must be a child. If an old duck does it, it will not bite. It's usually four to six months old. If you want spicy enough, you can put some millet red pepper. I don't recommend chicken essence, but it's usually flavored. And when the ducks are fried, don't make a big fire. Make a moderate fire. Keep turning them over, so as not to paste the pot. There are skills in making delicious dishes.
