I came to Ningyuan, Yongzhou, Hunan! Ningyuan blood duck, also known as blood paste duck. The color is ruddy, the duck meat is crisp and refreshing, spicy, sour, sweet and salty, and it is suitable for drinking and swallowing. This is a distinctive local dish. The general method of making this dish is: when killing ducks, 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 sliced with skin, stir-fried in a pot to collect water, then stir-fried in tea oil until it is 80% cooked, topped with seasoning and cooked. When cooking, paste duck blood and sprinkle a little sesame oil.

First, the main components:

Ingredients: a water duck (generally referred to as a duck, but the best weight is 1- 1.5 Jin, for farmers to raise themselves within half a year).

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

Second, get ready:

1, take a live duck, slaughter it, put the spilled duck blood into the prepared bowl, and stir it quickly with chopsticks for one or two minutes to avoid solidification;

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

3. Cut open the duck's belly, take out the internal organs and wash them (it is best not to put them in water after cutting open the duck);

4. Cut the duck in the bowl, and be careful not to cut it too big.

Third, the official start:

1. Wash the pot, boil the water inside, pour the cut duck meat into the pot directly without oil, stir-fry it with high fire, and the duck meat inside will start to oil after a while, 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 and put it in a bowl until it starts to touch the pot and the duck starts to burn. Here, add a proper amount of salt and stir well;

3. Pour in beer and freshly scooped rapeseed, pour in tender beans, and cover them, and be sure to turn them over two or three times;

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

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

Step 6 finish