Ingredients: 50 grams of green and red chili pepper, 100 grams of ginger, 100 grams of duck blood 100 grams of sweet sauce 20 grams of salt
Steps
1. duck a duck, (chopped into small pieces) duck blood (kill ducks in small bowls inside the spoon of salt or white vinegar, and then filled with duck blood, so as to avoid the blood to coagulate, the pulp can not be up.
2. ginger, green and red chili peppers, garlic slices (the more the better).
3. Start the oil pan, the first explosion is not easy to cook the duck head and duck palms, put in the other duck pieces, stir-fry while exploding the side of the rice wine, flavor and aroma.
4. After bursting the aroma, put ginger, green and red pepper, sweet sauce, monosodium glutamate, do not put salt, duck blood in the salt, and then into the duck blood.
5. Stir fry on low heat, to be duck blood sauce to the top can be, but to master the fire, or duck blood is too old.
Aromatic, crisp and delicious, due to the role of vinegar blood, not only duck bone crisp and brittle, is ginger and chili pepper also become not spicy and sweet net.
Practice
Fried "plasma duck" method is: choose a kilogram of weight of the local duck, ready to ginger two or three two, one or two garlic, fresh red chili pepper three to four two (green pepper can also be), one or two of the vinegar (vinegar with water or sour water can also be used), one or two of the high degree of white wine and other ingredients.
Kill the duck, the first duck blood into the vinegar with water in the bowl of sour water Lai, so that its plasma does not coagulate, and then the ginger, sweet sauce into the plasma stirred, and then cut the duck into small pieces in files, with fat three two frying dissolved, the duck into an iron pot stir-fried, fried to the best not to have water, and then into the chili peppers (2 to 3 white pepper is best), garlic, eggplants, high degree of white wine, such as fried muffled, plasma spatula with Crushed and poured into the pot, while pouring and frying, to be plasma ripe, that is, or out of the pot on the table to eat, taste sweet and tender and delicious, the bones of the duck can be chewed, the taste is really wonderful.
Practice 2 Editor
Raw materials: live duck 1, fat pork or pork, chili, garlic cloves, monosodium glutamate (MSG), ginger velvet, salt, white wine
Blood plasma duck
Blood plasma duck
Practice:
1. the duck slaughtered, the duck's blood into the vinegar with water in the bowl, so that the plasma does not coagulate, and then ginger velvet, sweet paste into the plasma mixing The duck is cut into small pieces, garlic cloves, ginger cut into thin slices, to be used; fat pork slices; sliced chili pepper;
3. fat meat frying dissolved, fish out, and then the duck pieces into the pot of frying (the pot is dry), and then into the chili pepper (white chili pepper or pickled peppers a few can also be), garlic cloves, white wine, wild rice or eggplants, frying fat meat fried muffled,
4. pot of water. No water, the plasma mixture with monosodium glutamate poured into the pot, while pouring while frying, to be plasma after maturity (also after the black), that is, or out of the pot on the table to eat.
PS: This dish is Hunan cuisine, do not like spicy, you can change the chili pepper into red pepper, do not like fat, you can not put, the duck itself has oil.
[1]
Notes Editor
Blood plasma duck, is a special cooking out of the fried duck. Do plasma duck a white vinegar to adjust the duck blood (or add salt in the blood) can also not let the blood coagulation; two to duck into the pot fire force fierce; three to the spices Qi. Two pounds of ducklings, half a catty of ginger, half a catty of tender red pepper, half a catty of groove head meat, one or two high white wine to fishy. Knife method is also very delicate, duck to cut small pieces, ginger to cut into straw paper thin, chili pepper to choose thick meat, cut into wide silk shape. Duck meat stir-fried to break the blood color, then cover the stew, can not put a little water, to be duck meat water stew dry and then add chili, ginger and salt stir-fry, depending on the chili half-cooked, that is, the vinegar blood poured into the fierce fire stir-fry, blood tripping evenly into the sauce color that is become.
Wu Gang City plasma duck editor
History
Blood sauce duck is a traditional diet in Wugang, Hunan. The allusion comes from a certain dynasty a prince fell in distress after being chased by the officials to Wugang, hiding into a family in the mountains, the family could not take a good meal and good food, but in order to be able to make the king eat well, killed the only duck, and from the ground to dig back to the ginger, garlic, picking chili peppers, and then on the duck blood to a pass to fry it. The king took refuge back to the house, the meal of life-saving meal is the most grateful, to do that strange, but eat the taste of the duck is even more memorable, and arranged for the cooks to do it again, but no one can make it. After that, the king had to come to Wugang again, hand in hand to teach people to do, Wugang's blood sauce duck from then on began to spread to thousands of households.
Traditionally
Blood sauce duck can be made all year round, but the best way to make the flavor is in the fall. At this time of the year, the duck is not too old or too tender, and has good tender ginger and red chili. That's why Wugang people commonly eat plasma duck in the two festivals of Mid-Autumn and the 9th day of the 9th lunar month. During these two festivals, ducks are washed and dissected everywhere along the canal and Zijiang River, and the smell of ducks wafts from every house. Wugang people make blood sauce duck as a feast treating themselves on New Year's Day, which is beautifully called their own expensive own. Normally, such treatment is very rare, unless there is a noble guest at home, far away from home.
Xinning County plasma duck editing
According to the county county records for the Warring States period of a dish, Xinning County county records can be examined, said a tour of the Prince of Chu, came to the place, the local official cooks do not know what to do, but also can only be made on the local materials, in the process of frying, knocking over the cooker holding a bowl of duck blood, panicked and anxious cooks had to make a mistake, a mess of fried, the last However, it was well received and was eventually passed down to future generations. The local more elaborate eating method is: duck is best after the spring sowing raised up to the Dragon Boat Festival just before the long wing hair, more than 2 pounds of tender duck for the best, it is best to have the appropriate fresh peppercorns, Hunan cuisine, chili pepper is certainly indispensable! If there is fresh eggplant, together with the fried, it is more flavorful. Its nutrient-rich, sweet, sweet, sweet, sour, spicy, tender, crisp, fresh, easy to find the spices, frying method is simple.