What is the method of making blood duck?

I saw a slogan on the Internet the other day-"The world is so big, I want to travel!" Seeing these slogans, I think many friends must be excited, especially us foodies. As long as we hear what kind of food is particularly delicious in any place, it must be to move forward, move forward and go to that food. Today, I will share with you a traditional famous dish in Yongzhou, Hunan Province-blood duck, which not only looks ruddy and spicy, but also is particularly crispy. Blood duck has the auxiliary function of appetizing and cooling blood, and has good nutrition. Besides, it's simple and not complicated to make a blood duck. It is a delicious hard dish on the table. Now let's look at its cooking process.

Ingredients: duck meat and blood of a duck, appropriate amount of long green pepper, some onions, some ginger slices, some garlic, a few millet peppers, some balsamic vinegar, a small amount of white vinegar, a small amount of cooking wine, an appropriate amount of soy sauce, an appropriate amount of edible oil and a small amount of refined salt.

Step 1: We can choose live duck for this dish because there is no duck blood on the market. After cleaning the live ducks, collect the duck blood in a medium bowl. Now put a spoonful of salt (3g) and a spoonful of white vinegar (10g) into the duck blood, and then we will stir it with chopsticks for one minute to prevent the duck blood from coagulating.

Step 2: Next, let's open the pot. Put a spoonful of oil in the pot (10g). When the oil temperature reaches the sixth floor, add the chopped duck. At this time, let's stir-fry over medium heat for five minutes. Stir-fry the duck until it is oily and the skin is a little burnt, then push them to the side of the pot with a spatula.

Step 3: Next, we add ginger slices, garlic cloves and millet pepper to stir-fry until fragrant. When we smell the fragrance, we turn on the fire and stir for 30 seconds. Then pour a spoonful of cooking wine (10g) along the edge of the pot, and continue to stir-fry for 30 seconds to remove the fishy smell. Then add half a spoonful of soy sauce (5g) and two spoonfuls of soy sauce (20g) to stir fry and color, and then pour in a bowl of clear water. At this time, we will turn down the fire and cook for another ten minutes, so that the duck will taste better.

Step 4: Add a spoonful of salt (3g) and a spoonful of sugar (3g) when the soup is almost dry, and then continue to add chopped green peppers. At this time, we will fire and stir fry. When you see the green pepper cut off, pour a spoonful of balsamic vinegar (10g) along the side of the pot to enhance the flavor of the chicken, then turn the heat down and slowly pour in the duck blood, then stir-fry to 30℃, and let the duck blood solidify and adhere to the surface of the duck meat, and then you can go out of the pot.

Ok, this famous Hunan dish-blood duck is over here. When we cook this blood duck, we'd better cut it into small pieces, so that the meat will be more delicious and the taste of the whole dish will be improved a lot. Friends who like duck meat come and try it.