Yongzhou blood duck is a famous dish in Yongzhou City, Hunan Province, which belongs to Hunan cuisine. There are many kinds of blood ducks in Yongzhou, including Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dongan and Shuangpai. In the local area, almost every household can cook this dish. It has the characteristics of delicious taste, appetizing and cooling blood.

condiments

1 duck, ingredients: eggplant, green pepper, duck blood.

condiment

Salt, monosodium glutamate, onion, ginger, coriander, rice wine, soy sauce, rice vinegar (vinegar is necessary, otherwise it is not Yongzhou blood duck)

Preparatory work/about to start work

1. Put a small amount of salt in the bowl (appropriate amount according to the size of the duck), take a live duck, slaughter it, and fill the spilled duck blood with the prepared bowl. While pouring duck blood, stir quickly with chopsticks for one or two minutes to avoid solidification;

2. Use boiled water, and the water temperature should not be too high. After scalding, remove hair and wash;

3. Cut open the duck's belly, take out the internal organs and wash them (it is best not to put them in water after cutting open the duck);

4. Cut the duck in the bowl. Be careful not to cut it too big. You'd better chop the duck leg.

manufacturing process

1. Wash the duck, cut it into small pieces (finer), and drain the water for later use.

2, eggplant, green and red pepper cut ginger slices (hob cut), onion cut into sections.

3. Eggplant must be cut into small cubes.

4. Heat the oil in the pot, add ginger slices and stir fry, add duck meat and stir fry for 3-5 minutes, and add rice wine to remove the fishy smell.

5. Stir-fry green pepper and red pepper until raw. Add eggplant, salt and soy sauce to taste until 8 is ripe. Add duck blood and stir-fry until cooked. Add monosodium glutamate, onion and coriander to taste. Pour in Jamlom vinegar (depending on personal taste, add a little first, and then add it gradually). After frying, it can be cooked.