Ningyuan Blood Duck (yongzhou Blood Duck)
1.
One live duck, kill the duck to get the blood (preferably killed by one person, and the other person to stir the blood), one type of duck blood is frozen blood (add salt to the bowl and mix the duck blood), and the other is watery (take the duck Stir the blood until it cools down and it can’t be solidified)
2.
Cut the duck into small pieces after plucking the hair, so that it's easy to taste
3.
Pour the duck meat into the pot, add salt, stir fry continuously, and fry out the water and oil
4.
Take the oil and water out of the bowl and continue to stir-fry the duck (today’s duck is fatter, it’s better to choose lean duck)
5.
Add Ningyuan sweet potato wine to enhance the fragrance and remove the fishy taste (no other food wine or beer can be used as a substitute)
6.
Add edamame
7.
Cut the green peppers, millet peppers, and ginger, add to the pot, add water to submerge the ingredients, and cook until cooked through
8.
Add the soup to the duck blood several times, and stir while putting the soup in the duck blood (the soup should not be too hot to avoid boiling the duck blood), so that the duck blood will cover the soup (very magical), if it is watery Duck blood can ignore this step
9.
Stirred duck blood.
10.
After the duck meat is cooked, add duck blood, stir-fry while adding duck blood, so that each piece of duck meat and other ingredients are evenly stained with duck blood.
11.
The bloody duck is done, and the fragrant blood duck is ready to be cooked.
Tips:
1. In addition to edamame, the side dishes can also be replaced with other dishes you like, such as carob, peanuts, kidney beans and lentils.
2. The spiciness of this dish can be added with chili according to your own eating habits.
3. If you don’t understand, please leave a message!
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