Vinegar blood is to put blood into a bowl filled with acid-based vegetable water when killing ducks, which will not solidify and can remove fishy smell. The clever Xingquan irrigation people also invented "Fried Duck with Bitter Melon", "Fried Duck with Potato Seedlings", "Fried Duck with Bean Blood", "Fried Duck with Peanut Blood" and "Fried Duck with Sesame Blood" and so on. Later, the "Lingling Blood Duck" was brought to all directions by Hunan people who wandered the rivers and lakes, so there were "Jiangxi Lotus Fried Blood Duck", Hunan Xinning Blood Duck (watered blood duck), Hunan Xintian Blood Duck, Hunan Dongan Blood Duck, Guangxi Nandan Blood Duck and so on. It's different here. Later, under the strong recommendation of Zeng Guofan, the minister of the late Qing Dynasty, "Lingling blood duck" became the royal menu of the late Qing court. As a result, "Lingling blood duck" became famous for a while and was well known all over the world.
It is best to choose the local "small-headed duck" in Quanzhou, which is small and tender. Big-headed duck (foreign duck) is not outstanding in material selection;
1 duckling (about 1250g), sour taro seedling 200g, sour ginger 50g, dried pepper 20g, sour red pepper 30g, appropriate amount of dried tangerine peel, star anise, ginger, soy sauce, oyster sauce, broth, cooking wine, pepper, tea oil, etc.
[method]
(1) Slaughter the duck, leaving a bowl of vinegar blood, unhairing and washing, eviscerating and washing;
(2) Cut the duck into small pieces, slice the ginger with acid, and cut the pepper into small pieces;
(3) Take a wok, put oil in it, heat it, add sour ginger, dried chilli, sour red chilli, Jin Gyeong, star anise and galangal until fragrant, add duck pieces and cooking wine, add sauce, cover it, stew over low and medium fire until the taste is ripe, add sour taro seedlings and vinegar blood, stir-fry over high fire, sprinkle pepper and stir-fry evenly, and serve in the form of hot pot.
How to make Quanzhou vinegar blood duck?
1. Take a live duck, prepare a bowl, pour about 50g of sour vinegar into the bowl to hold the spilled duck blood, and stir quickly with chopsticks for one to two minutes to prevent solidification.
2. Remove the coarse hair when the duck is warm or not, then blanch it with boiling water, remove the fine hair and wash it.
3. Cut open the duck belly, take out the internal organs and wash them. Don't cut them too big. Cut them into 1.5 cm square pieces. Don't chop off your head, feet, intestines and internal organs. Duck gizzards can be cut into 4 large pieces or 8 small pieces.
4. Wash and slice bitter gourd, shred green pepper and red pepper, slice ginger and cut garlic.
5. Boil the flaked fat on the duck meat in a pot, then add ginger, lobster sauce and garlic to stir fry until fragrant, then add the cut duck meat, sprinkle it into the cooking wine block and cover the pot for stewing. Don't stir. Mixing raw meat will spoil the meat.
After 6.4 minutes, the lid is opened, and the surface meat has changed color, so it can be stirred. The stirring process takes about 10 minutes, and no water can be discharged in the middle. Vinegar blood duck can't be put in water. After the duck itself is boiled in water, it will be fried, because the duck will produce a lot of oil. Stir for 10 minute. When the water is dry, take the oil out of the pot and leave a little.
7. Then add bitter gourd slices and stir fry for 5 minutes until the color is transparent and cooked, then add salt, pepper and fennel and stir fry.
8. Turn off the fire, pour in the vinegar blood and stir well to make the duck taste delicious. It will be cooked in about 2 minutes.