As a Lotus person, the most difficult thing to let go of is the feeling of hometown; as a Lotus person, the most difficult thing to let go of is the hometown delicacy is Lotus Blood Duck. Yes, the most mouth-watering delicacy when I return to my hometown is our Lotus Blood Duck. I have been thinking about it for a long time in a foreign country.

Lotus blood duck is the only delicacy served at the state banquet in Lianhua County, and it is a famous dish that has been spread for a long time. Folk proverb says: "If you pass the lotus without tasting the duck, you will laugh out loud." Lotus Blood Duck has been listed as one of the "Top Ten Gan Cuisine". In 2009, it was successfully declared as a provincial intangible cultural heritage. Although I go back to my hometown every winter and summer vacation, I am already very happy compared to other people who work outside. After all, I can eat many meals of blood duck fried by my parents every year. It’s been a week since I came back this time, and I’ve eaten several meals of blood duck, but I still haven’t tasted the lotus blood duck made by my parents. To be honest, I only recognize the blood duck fried by my parents, because of the taste. That's called a beauty. Lotus blood duck is divided into salt blood duck and wine blood duck according to seasonings and cooking methods. Salt-blooded duck is made by mixing duck blood with water and salt into a paste-like blood mass that can be picked up with chopsticks. The wine-blooded duck is made by mixing duck blood and sweet wine evenly when killing the duck. Place it next to the pot, wait until the duck meat is cooked, and pour the mixed blood into the pot to "collect the blood". The salt-blooded duck looks slimy after being fried. I have never been used to eating it. It is not as refreshing and elegant as the wine-blooded duck. A few days ago, I ate salt-blooded duck in the lotus pond. I still feel that I am not used to it. The ones we fry at home are all wine-blooded duck.

It has been raining since I got home, and it is difficult to go out to play or get something delicious. Without good weather, there will be no interest in cooking delicious food. The day before yesterday (July 11), the weather cleared up. Dad went to the market early in the morning to buy ducks. For ducks, buy young shelducks raised by farmers, not the big birds. Mom boiled water at home to scald the ducks, and grandma was responsible for killing the ducks. Killing a duck is a technical job. The knife must be sharpened. When killing a duck, you cannot use too much force. You can only use pulse force and do not touch the bones. Otherwise, the duck will struggle to stay alive. Otherwise, it will not be good to cut off the entire neck of the duck. . My capable mother still dares not kill ducks alone. She always asks neighbors to help, and then she prepares hot water to scald the ducks. Plucking duck feathers is also a job that requires patience. This time, my mother and grandma took almost an hour to remove the duck feathers. My mother strives for perfection in everything she does, but she always thinks my father is sloppy. She said she wouldn't dare eat a duck that hasn't passed through her hands. Nowadays, vendors selling ducks in the county can help with plucking, which involves killing the duck and scalding it in a kind of water, and then all the hair will fall off. There must be some chemical agent in the water, so when my family eats blood duck, I never buy it and ask the vendors to help kill the duck and pluck the duck feathers. Instead, I have to take it home and handle the duck myself so that I can eat it with peace of mind.

This time around, my dad said he would show off his skills, haha. Mom and grandma plucked the duck's feathers and disposed of its internal organs. Just leave it to my dad. My dad took out the big chopping board and chopped the duck meat. If there are many children in the family, two duck legs are a must. The duck meat is chopped and ready to be fried. Other condiments are also ready, fresh red peppers are cut and packed, garlic is peeled and washed, ginger is sliced, duck blood and sweet wine are stirred. Everything is ready, just waiting for the chef to show off his skills.

Let’s start to fry the blood duck! I was watching from the side, and my dad still thought I was in the way. I don’t know when I started saying that I wanted to learn how to stir-fry duck, but I just talked about it and never took any action, haha. However, I am very familiar with the steps of stir-frying blood duck. To stir-fry duck meat, you need to use the tea oil squeezed by the farm workshop yourself, and you must pay attention to the heat. Wait until the duck meat is browned, then add red pepper and stir-fry, sprinkle some old lotus wine, and then add some water to cook. The key is to pay attention to the amount of soup when bleeding, stir-fry evenly, and pay more attention to the heat. The blood duck fried in this way is really delicious, tender and delicious.

Wow, it’s ready. I can’t wait to have a full meal. One bite with chopsticks, it's so delicious, oily but not greasy, fragrant but not spicy, fresh but not fishy, ??and not fishy at all. There are countless delicacies in the world, but the one that makes people crave the most is the taste of hometown.