lotus duck-under 1 kg.
Accessories
A bowl of fresh duck blood, 15g of dried pepper, 6g of garlic, 6g of ginger, 3g of cooking wine, onion, oil, salt, monosodium glutamate, pepper and sesame oil.
red pepper (there is a very small red pepper in the market, which is as hot as Hainan red pepper and has better effect), ginger, garlic and aged glutinous rice wine.
Production process
1. Slaughter the duck, put a little old glutinous rice wine and salt in the bowl containing the blood, and mix the blood evenly for about one to two minutes to prevent the blood from clotting.
2. Wash the duck and chop it into small dices (don't chop it into meat sauce for friends who are quick with knives).
3. Cut the pepper into diced pieces with the same size as the duck pieces. Ginger and garlic are the same. How many ducks usually use the same amount of ingredients? The ratio of pepper, ginger and garlic is 2: 1: 1.
4. Add the tea oil to the red pot, saute the duck, dry the water, and then add a little old glutinous rice wine and soy sauce;
5. Then pour water, and how much water is better than just drowning the duck. Add salt and cover the pot. When there is a little water left (about 7 minutes cooked), add pepper, ginger and garlic.
6. Pour the duck blood before taking out the pot, stir-fry and serve.
food phase editor
duck meat should not be eaten with rabbit meat, bayberry, walnut, turtle, fungus, walnut and buckwheat. [11]
Characteristic value editor
Nutritional value
Lotus blood duck
Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging.
Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction.
The fat content in duck meat is moderate, which is about 7.5% higher than that in chicken and lower than that in pork, and it is evenly distributed in the whole body tissues. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, so the melting point is low, about 35℃, and it is easy to digest.
Duck meat also contains about .8%-1.5% inorganic substances. Different from livestock meat, chicken has the highest potassium content, and the edible part of 1 grams reaches nearly 3 mg. In addition, it also contains high elements such as iron, copper and zinc. [11]
Special flavor
Lotus blood duck, as one of Jiangxi's special dishes, is the most famous delicacy in Lianhua County. This dish is purple and bright in color, crisp and tender in duck meat, and delicious in flavor, which is very popular among diners.
Suitable for crowd editing
People who are deficient in body heat and cold, do not think about eating, have cold pain in the stomach, loose diarrhea, low back pain and cold dysmenorrhea, and those who are obese, arteriosclerosis, chronic enteritis and have a cold should eat less. [11]
The editor of the cuisine
Lotus Blood Duck is a delicacy in the state banquet in Lianhua County, a famous dish that has been circulated for a long time, and a classic dish in Jiangxi cuisine.
Blood ducks are locally called Ducklings Li, which is a ritual, hospitality and seasonal dish for summer and autumn. According to different seasons, regions and materials, it is divided into Hehua duck, earthworm duck, autumn duck, Longxi wine duck and Shangxi salt duck. Duck is cool, and it is best eaten in summer and autumn.
Peng Ji of Jizhou in the Southern Tang Dynasty attached himself to Ma Yin, and retreated to Hunan from the Lotus. Later generations became Xiangxi Tusi, who occupied Xiangxi for hundreds of years, moved into the caste and multiplied into a large family. His farming customs blended with the local area, and there are blood ducks in Xiangxi today.
In the late Ming and early Qing dynasties, the Fans of Lotus opened a duck-incubating shop in Xiangtan, Hunan Province, while some people from Lotus Baima and Maojia stole their skills from Xiangtan, and their skills of incubating ducks were returned to the suburbs of the county, so Lotus had three duck-incubating shops.
at the end of the Qing dynasty, Zhu Yijun was in charge of Xiangxi, was appointed as the garrison commander of Yongjing in Chenyuan, and lived in the Phoenix Hall. He used to be the ambassador and governor of Hunan. In the Dragon Boat Festival in Phoenix, ducks were thrown into the river by the garrison road, and the whole city went into the river to catch ducks in order to have fun with the people, and its habit has continued to this day.
in the late Qing dynasty, Zhu Yifan, the imperial teacher, dedicated this dish to the Qing court, from which it was served in the court menu.