First of all, I want to talk about buying ducks and slaughtering ducks. I took the vinegar bottle to the market to buy live ducks, and asked the boss to help me kill the ducks and ask for duck blood. The preservation method of duck blood is to first pour some white vinegar into the container (the amount depends on personal preference, and you can put more if you like to eat sour, but not too much), then cut the duck neck to bleed, so that the duck blood will not solidify, and then put the slaughtered duck blood into the container.

When I got home, I started cooking. Cut the duck into pieces, marinate it with some rice wine, heat it in an oil pan, and add ginger slices (about 5-6 slices) to smell the fragrance of ginger soon. Add duck slices, shallots (preferably 6-7 onion slices), leeks (preferably onion slices, I put three) and red peppers. Take this opportunity to add some starch to duck blood. When the sauce in the pot is boiled and the duck is cooked, uncover the lid and pour in the duck's blood. Stir well, then cover the pot and stew for a while. Finally, adjust the taste with salt and chicken essence! It's done.