Hunan famous dish of Yongzhou blood duck
Cooking 30min
Yongzhou blood duck is a special dish in Yongzhou City, Hunan Province, belongs to the Hunan cuisine; Yongzhou blood duck is divided into a variety of species, there are Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dong'an, Shuangpai and other sayings, in the local area, almost every household will make this dish, which has the characteristics of delicious, appetizing and cold blood, and is loved by the locals.
Preparation of ingredients
Baby duck (to be more than 3 months old native duck, not too old), ginger, peppercorns, garlic, Hunan pepper, millet pepper, garlic pepper, sour water (that is, the sour water of the home pickled sour pepper), salt, chicken essence, star anise, cinnamon, coriander, green onion.
Cooking steps
When killing ducks, prepare a bowl, put a small amount of salt in the bowl, after the duck blood flows into the bowl, use chopsticks to stir in one direction continuously until the duck blood is viscous and can be clipped with chopsticks;
Hot pot, dry sauté duck meat (without oil), as the heat continues, the water and oil of the duck will slowly seep out, forming a special soup, and the oozing soup will be filled out (about a small bowl);
When frying until 7 or 8 minutes cooked, add an appropriate amount of salt, add the washed offal, fry for a few minutes, add cooking wine, pepper and ginger and other ingredients (you can put the whole garlic);
Add lentils (or celery, bitter melon, beans, soybeans, peanuts, eggplant and other vegetables), stir-fry several times, add an appropriate amount of boiling water, pour the soup back into the pot, and cover the pot;
When the water is almost dry, pour the remaining soup in the pot into the bowl containing the duck blood, and stir constantly to make it completely fused with the duck blood;
Turn off the heat, pour the duck blood into the pot, stir the dish quickly, so that the duck blood is evenly attached to the dish;
Increase the heat and stir-fry back and forth a few times to start cooking. A delicious Yongzhou blood duck is ready.
Yongzhou Blood Duck Tips
1. When slaughtering, the knife does not leave the blood vessels, so that the duck blood flows into the bowl with the knife;
2, when frying the duck meat will come out of the soup, first put out the bowl, burst dry water, and then put the oil, stir-fry with high heat until the meat is yellow, duck blood with the juice mixed well and then under the pot, change to warm heat, agglomerate.
Less tips on Tuesdays!
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