Blood Duck

Blood Duck

1. Duck: Farm duck is the best. If you buy it in the market, it is recommended not to buy too fat.

2. Duck blood: Duck blood, let me tell you two ways (1) Directly pick up the duck blood in a bowl. Stirring is important when picking up. After picking up, stir for two minutes to remove the coagulation. (2) Put a spoonful of salt in the bowl, cover the bottom of the bowl with soy sauce, and stir while receiving the duck blood. After receiving the duck blood, stir it for two minutes. The blood will become a ball, which can be picked up with chopsticks.

3. Dehair the duck and chop the duck meat. After the chop is finished, the fried duck meat will be hot. When the pan is hot, put the oil first. When the oil is good, fry the duck head, duck feet, duck wings, and duck tail first, and then add other duck meat after it starts to turn yellow.

4. 2. This step is very important. Stir-fry on high heat. Stir-fry the water first, then add soy sauce and ginger slices. Stir-fry until it is sticky, the duck will turn golden brown and smell. Some duck fat must be decorated. If you don't fry well at this step, the duck will have a fishy smell. 3. After frying, add chili, add salt (if there is salt in the duck blood, add less), add water, a little more water, and cook (about five minutes) 4. After cooking, there should be a little water left, don’t Too dry. Remove the pot (important), pour the duck blood into the pot, stir-fry the blood, add seasonings such as MSG, and stir-fry on the fire. The main reason is that the duck blood should not be heated for too long (20 seconds will do. ). 5. OK, it tastes delicious and spicy, my favorite dish. The duck meat that is eaten out now is not as delicious as it is, and some have a fishy smell.

5. This step is very important. Stir-fry on high heat. First, stir-fry the water and add soy sauce and ginger slices. Stir-fry until it is sticky, the duck will turn golden brown and smell. Some duck fat must be decorated. If you don't fry well at this step, the duck will have a fishy smell.

6. After frying, add chili, add salt (if there is salt in duck blood, add less), add water, slightly more water, and cook (about five minutes)

7. There should be some water left after cooking, don't get too dry. Remove the pot (important), pour the duck blood into the pot, stir-fry the blood, add seasonings such as MSG, and stir-fry on the fire. The main reason is that the duck blood should not be heated for too long (20 seconds will do. ).

8. OK, it tastes delicious and spicy, my favorite dish. The duck meat that is eaten out now is not as delicious as it is, and some have a fishy smell.

9. This dish is the main dish in our hometown, from snack to big, I started cooking when I was 9 years old, hehe. Now I don’t want any blood to fry the duck outside, just copy it twice and cook it, it has a fishy smell.