Famous Blood Sauce Duck
by Zhengyi International
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. One duck, (chopped into small pieces) duck blood (when you kill the duck, put a spoon of salt or white vinegar in the small bowl, and then put the duck blood, so that the duck blood will not coagulate and the pulp will not rise.
2. Slice ginger, red pepper and garlic (the more the better).
3. Start the frying pan, first fry the duck heads and duck feet that are not easy to cook, put in the other duck pieces, stir-fry while sautéing the rice wine, to remove the fragrant flavor.
4. After sauteing, add ginger, green red pepper, sweet sauce, MSG, do not put salt, put salt in the duck blood, and then add the duck blood.
5. Stir fry over low heat until the duck blood sauce reaches the top, but the heat must be controlled, otherwise the duck blood will be too old.
6. Out of the pot.
Tips:When killing ducks, put a spoon of salt or white vinegar in the small bowl
Features: The meat is crispy, fragrant, spicy and delicious, crispy and tender, rich in nutrition,