Duck Blood Rooster Casserole is a traditional Sichuan dish with a bold flavor. It is not only rich in flavor, but also unique and has always been loved by diners. If you also want to try the preparation of this cuisine, then take a look at the following practice.

First, prepare the ingredients. You need a rooster and some duck blood, and the spices needed for the whole pot include ginger, green onion, cilantro, dried chili pepper, peppercorns, bean paste, salt and dark soy sauce. Slaughter the rooster and wash it, tap it with the back of the knife to tenderize the chicken meat, then cut the chicken into small pieces and set aside.

Secondly, take a casserole dish, add about three times the amount of water, put in the rooster pieces, ginger, green onion, peppercorns and dried chili peppers, boil over high heat and then turn to medium heat and simmer for about 30 minutes, when the chicken is cooked through, add the bean paste and dark soy sauce, and then add the chopped duck blood.

Finally, add the appropriate amount of salt and cilantro, and simmer for about 10 minutes until the duck blood and rooster meat have absorbed the flavors in the pot. Finally, reduce the sauce over high heat and let the soup thicken up.

Overall, duck blood rooster casserole is rich in nutrients and unique in flavor, making it a rare culinary delicacy. As long as you master the above production methods, I believe everyone can easily enjoy the delicious flavor of this cuisine!