<h1 class="pgc-h-arrow-right" data-track="15" > today to share with you a classic Hunan dish from the ancient city of Yongzhou: blood duck</h1>
This dish comes from Yongzhou, Hunan, and is called Blood Duck by the locals
<h1 class="pgc-h-arrow-right" data-track="17" > this dish sounds like it is difficult to do, in fact, it is not difficult to really learn at all. So now I'm not going to give a crap to the fish steps of the recipe for this dish first. </h1>
Start by preparing the ingredients for this dish:
One duck (2000g~2500g) refers to six tianchi peppers, three dried rice peppers, two green peppers, 1 piece of ginger (about 10g), garlic (3 cloves), chives (5g), fried fragrant peanuts (25g), cooking wine (30g), beer (one bottle), pepper (1g), cooking oil (30g~35g), white vinegar (5g),
Once the ingredients are ready, you start working on the dish
1: Take a clean rice bowl, pour in 5 grams of white vinegar, 10 grams of water, pull out the duck feathers at the neck of the duck, cut the blood vessels and trachea from the plucking place, let the blood flow into the rice bowl, use chopsticks to quickly stir for half a minute, beat the bubbles in the blood.
Second: put the killed duck into a bucket or a large basin, pour an appropriate amount of boiling water to blanch, and try to pluck the hairs on the feet, belly, and neck halfway, and if you can, you can take out the plucking. After pulling it clean, break open the duck's internal organs and take it out, throw away the unwanted ones, take the bowl and pack it, and cut the meat into two fingers wide (except for the head, chin, and wings) The wings can be cut with a knife to send out small wings.
Three: Cut the pepper into small pieces (0.5 cm), cut the green pepper into thin slices (circles), cut the dried rice pepper into a knife in the middle, peel and slice the ginger or the lump, and cut the garlic into small lumps. Wash and cut the chives.
Four: Boil the water, pour the duck meat into it, boil the water and catch the blood foam, pour it out in a small fire for more than ten seconds, and rinse the cold water
blood.
Wash the pot, heat the pot (at a high temperature), pour in cooking oil, when the oil temperature is 80%, go to the duck and slowly fry over low heat, stir-fry the water out of the meat until brown.
Add the chopped ginger, garlic, chili pepper and stir-fry on high heat, stir-fry the ginger garlic and chili pepper, add salt, chicken essence, monosodium glutamate (according to your own taste), pepper 1 gram. Pour a bottle or half of beer into it, add some water after boiling over high heat, the soup is not over the meat but also more than a little, then the fire is boiled to beat the blood foam, and so the soup is boiled white (and milk we call milk white). Reduce heat and cook slowly.
Cook for two minutes and then use chopsticks to pinch out the dried rice peppers. When the water is boiled for one-fifth (about seven to eight minutes), pour in the green pepper and then cook for about thirty seconds, you can pour in the peanuts, slowly pour the duck blood, and slowly stir-fry the duck meat in the process of pouring, so that the duck blood can be fully evenly distributed on each piece of duck meat, and after the blood is drizzled, then stir-fry two or three times to make the plate. Sprinkle with green onions. Eat
Well, today is here, if you do not understand or suggest you can leave a comment area