A complete collection of duck practices with unique flavor in blood sauce

Get all the materials ready. Shred ginger, sour beans, red pepper and pickled onion, and chop onion for later use.

Second step

Description of the practice of blood duck with special flavor sauce

Put a proper amount of sour vinegar into a bowl, let fresh duck blood flow into the sour water when killing ducks, and stir with chopsticks several times to prevent caking. Duck blood can't be mixed with salt, otherwise the blood will coagulate.

Third step

Wash the duck, drain the water, and marinate with auxiliary materials 1 hour.

Fourth step

Steam the duck in a pot 1 hour.

Step five

Poke the thickest part of the meat with chopsticks. If the chopsticks are not bleeding, it proves that the duck is cooked. Take the steamed duck out of the pot, cut it into pieces, put it on a plate, and decorate it with red pickled peppers and onions.

Step 6

To make blood sauce: add proper amount of oil, ginger, salt, monosodium glutamate, oyster sauce and fermented soybean, stir fry, add duck blood, proper amount of aged vinegar and sugar, stir fry quickly until cooked, then add sour beans and pickled vegetable heads, and mix well.

Step 7

Duck meat dipped in blood sauce, with ginger slices, sour beans and pickled heads in blood sauce, is sweet and sour, with endless aftertaste.

Finished product map of blood duck with unique flavor

Cooking tips

Duck blood is directly mixed with vinegar, not salt, otherwise the blood will coagulate.