Fresh duck blood, use a small pot or bowl when killing ducks. First put a little salt, water and rapeseed oil in the pot, then put the duck blood into the container, and then pour it into the container with 80 to 90 degrees hot water while stirring. The ratio of water to blood is generally around 3: 1. Stirring, standing, cooling and solidifying into tender fresh duck blood.

The solidified fresh duck blood can be used not only for cooking, but also for cooking mature duck blood and scalding hot pot. Fresh duck blood can be checked with a knife before cooking; Cooked duck blood, the first step is the same as fresh duck blood, and then steamed. Freshly cooked duck blood food is the favorite food to eat at home: fresh duck blood is cooked directly with vegetables, peppers, minced ginger and garlic, pepper and so on. And the blood is strong, the food is fragrant, spicy, spicy and cool. Cooked duck blood is when eating hot pot, put the blood curd in the nine squares, and slowly let the taste of hot pot penetrate into the blood curd in a corner. At that time, there were some small holes in the blood, which tasted just right, fresh and smooth.