Slogan of Blood Duck Culture Festival

Chenxi Blood Duck, Zhijiang Duck and Hongjiang Blood Duck are three famous dishes in Huaihua, Hunan. Due to different cultural backgrounds and different folk customs, different styles of duck-eating culture have emerged. But no matter which kind, the raw materials are emphasized on the peasant millet duck, that is, Xiangxi Ma duck.

Because every festival, Hunan people like to eat ducks. On the Mid-Autumn Festival, my mother brought some ducks from my hometown. They were killed before they were brought here, so there was no fresh duck blood.

I wanted to be a blood duck in my hometown, but under the industrialization, it is difficult to find fresh duck blood in the market now, but this time it is the same.

Duck heart is the focus of the whole duck. When I was a child, I watched my father fry ducks. I like to cut fresh duck hearts, soak them in wine, and then eat them after drinking the wine. It tastes very special. At a Mid-Autumn Festival family gathering, I especially wanted to taste this taste, but it caused my father's dissatisfaction. It's not my turn to say that duck hearts soaked in wine can only be eaten by the oldest elders More than ten years have passed, and I still remember it in my heart …

Ingredients: half a duck, dried red pepper, garlic, ginger, green pepper, cinnamon, star anise, soy sauce and soybeans (don't add them if you don't like them, personally, adding soybeans tastes good).

First, cut the duck into pieces, put it in a pot, add water to boil, filter the bleeding water, and cool it for later use.

Add oil to the hot pot, and when it is almost done, add dried red pepper and garlic ginger, stir-fry until fragrant, put the duck in the pot and stir-fry until it turns yellow, then add star anise cinnamon and stir-fry for a few minutes, and then add light soy sauce to stir-fry and color.

Finally, add edamame and stir-fry, then pour in beer, add salt and stir-fry over medium heat 10 minute. Finally, pour in the green pepper and stir fry. Finally, take out the pots and plates. If there is duck blood, finally pour it into the fire and stir fry, which is the best.

Personally, I like spicy taste, so I added a little more pepper. There is a saying in my hometown of Hunan that "Chili is so delicious, Chili is too spicy." ?