Ningyuan blood duck, also known as blood paste duck. It is ruddy in color, crispy and refreshing in duck meat, spicy, sour and salty, and suitable for drinking and swallowing. It is a distinctive local dish. The general recipe of this dish is: kill the duck.

Drop the blood into a bowl with a little yellow wine or vinegar, and stir for one minute to make it not coagulate. Duck meat should be cut into slices with skin, stir-fried in the pot to collect water, then stir-fried in tea oil until it is 80% cooked, covered with seasoning and boiled. When out of the pot, paste duck blood and sprinkle with a small amount of sesame oil.

Ningyuan Blood Duck is a specialty of ningyuan county, Yongzhou City, Hunan Province. Ningyuan blood duck is also called blood paste duck. It is ruddy in color, crispy and refreshing in duck meat, spicy, sour and salty, and suitable for drinking and swallowing. It is a distinctive local dish.

Ningyuan Blood Duck is a traditional dish in ningyuan county, Hunan Province. The general preparation method of Ningyuan blood duck is: when killing duck, drop blood into a bowl with a little yellow wine or vinegar, and stir for one minute to make it not coagulate. Duck meat should be cut into slices with skin, stir-fried in the pot to collect water, then stir-fried in tea oil until it is 80% cooked, covered with seasoning and boiled. When out of the pot, paste duck blood and sprinkle with a small amount of sesame oil.

First, the main ingredients:

Ingredients: a water duck (it is not good to raise an old duck after one year). 2。 3-month-old ducks are the best, and the weight1-1.5 kg is the best.

Ingredients: salt, ginger, garlic, star anise, ginger, dried pepper, beer, duck blood, tender beans and raw onions.

Second, make preparations:

1, take a live duck, kill it, and use the prepared bowl to pack the spilled duck blood. When the duck blood is filled, take chopsticks and stir quickly for one to two minutes to avoid solidification;

2. After scalding with boiling water, remove hair and wash it;

3, cut open the duck belly, take out the internal organs and wash them (after the duck is cut open, it is best not to put them in water and wash them again);

4. Chop the duck in a bowl and be careful not to chop it too big.

Third, the official start:

1, wash the pot, boil the water inside, pour the chopped duck meat directly into the pot without putting oil, stir fry with strong fire, and after a while, the duck meat inside will start to oil, then add ginger, star anise, galangal and dried pepper;

2. Continue to stir fry. If there is too much oil in it, you can scoop it out first and put it in a bowl until it starts to touch the pot and the duck meat begins to burn. Here, add a proper amount of salt and mix it evenly;

3. Pour in the beer and the oil just scooped out, pour in the tender beans, and cover the lid, during which it must be turned over two or three times;

4. Put an appropriate amount of monosodium glutamate into the duck blood and stir it. When there is not much soup in the pot, pour the duck blood into the pot and quickly turn it over until the duck blood is all stained with the duck meat, and there is no soup in the pot before scooping it out with a bowl;

5. Sprinkle some chopped raw chopped green onion on the duck;

6. complete.