Hometown Delicious on the Tip of the Tongue-Lotus Blood Duck

People, the most difficult thing to give up is the feelings of hometown; As a lotus person, the most difficult hometown food to give up is lotus blood duck. Yes, what I want most when I go back to my hometown is our lotus blood duck. I've been thinking for a long time in a foreign country.

Lotus blood duck is the only delicious and well-known dish in the state banquet in Lianhua County. There is a folk saying that "it's ridiculous to cross the lotus without tasting the duck." Lotus blood duck has been listed as one of the "top ten dried vegetables". In 2009, it successfully declared the provincial intangible cultural heritage. Although I go back to my hometown every winter and summer vacation, I am already very happy compared with other people who work outside the home. After all, I can eat a lot of blood ducks fried by my parents every year. It's been a week since I came back this time, and I've eaten the blood duck for several times, but I still haven't eaten the lotus blood duck cooked by my parents. To tell the truth, only my parents have fried the blood duck, which is delicious. Lotus blood duck can be divided into salt blood duck and wine blood duck according to seasoning and practice. Salty blood duck is a paste-like blood clot mixed with duck blood, water and salt, which can be picked up with chopsticks. Duck blood with wine is to mix duck blood with sweet wine when killing ducks. Put it next to the pot, and when the duck is cooked, pour the evenly mixed blood into the pot to "take blood". The salted duck looks sticky after being fried. I've never been used to it. Not as refreshing and elegant as wine and blood duck. I ate salted duck in the lotus pond a few days ago, but I still feel unaccustomed to it. The fried ducks in our own house are all wine and blood ducks.

It has been raining since I got home, so it is difficult to go out to play or eat something delicious. Without good weather, there is no good interest in cooking. The day before yesterday (July 1 1), it was rare for the weather to clear up. Dad went to the market early in the morning to buy ducks. Ducks should buy young ducks raised by farmers themselves, not big ones. Mom cooks water and scalds ducks at home, and grandma is responsible for killing ducks. Killing ducks is a technical job, and the knife must be sharpened. When you kill a duck, you can't use too much force, only pulse force, and you can't touch the bone, otherwise the duck will struggle to survive, or it is not good to cut off the whole duck neck. My capable mother has never dared to kill ducks alone. Every time, she asks her neighbors for help, and then she prepares hot water to scald the ducks. Pulling duck feathers is also a patient job. This time, it took mom and grandma almost an hour to pull them out and clean them up. My mother tries to be perfect and always thinks my father is careless. She said that the duck didn't pass her hand, and she didn't dare to eat it. Now the vendors selling ducks in the county can help pluck the feathers, that is, after killing the ducks, put them in a kind of water and scald them, and then the hair will fall off. There must be chemicals in the water, so if my family eats blood ducks, they will never buy them, and let the vendors help kill the ducks and pluck their hair. It is to take them home and deal with the ducks by yourself, so that they can eat comfortably.

This fried duck, my dad said to show it off, haha. Mom and grandma plucked the duck's hair clean and disposed of its internal organs. Give it to my dad. My father took out a big chopping block to cut duck meat. There are many children at home, so be sure to leave two duck legs. The duck was chopped up for frying. Other seasonings are also ready, the bright red peppers are cut and bagged, the garlic is peeled and washed, and the ginger slices, duck blood and sweet wine are mixed well. Everything is ready, just waiting for the chef to show his skill.

Start frying blood ducks! I'm watching. My dad still thinks I'm in the way. I don't know when I started, I've been clamoring to learn to fry blood ducks, just talking, but not acting, haha. However, I am very familiar with the steps of frying blood ducks. When frying duck, you should use the farmer's workshop to squeeze tea oil yourself, and pay attention to the heat. When the duck is brown, stir-fry the red pepper, sprinkle some old lotus wine and cook. The key is to pay attention to the amount of soup, stir fry evenly, and pay more attention to the heat when bleeding. Fried duck with blood is really delicious, tender and delicious.

Wow, it's really out of the pot. I can't wait to get full. Chopsticks are delicious, oily but not greasy, fragrant but not spicy, fresh but not fishy, fishy but unknown. There are thousands of delicious foods in the world, and what people want most is the taste of their hometown.