How to make blood rake duck

1. Wash the glutinous rice and soak it one or two hours in advance.

2. Drain the soaked glutinous rice tips and put them in a bowl of suitable size (I like rectangular blood cake, so I used a long cake mold), add salt and mix well (you can also Directly soak the glutinous rice in salt water)

3. When you go to the market to buy duck, ask people to drop the duck blood directly onto the soaked glutinous rice, mix it evenly with a spoon, and let every piece of glutinous rice be covered with it. Duck blood

4. Press the mixed glutinous rice tightly with a spoon, let it sit for a while, then put it in the pot and steam it over high heat (it takes about twenty-five minutes)

5. Steamed After the blood cake is cooled, slice or cut it into pieces (whatever you like), fry it in an oil pan until crispy and set aside

6. Ask someone to clean the duck you bought at the market, and cut it into three sizes. It is suitable for ducks weighing more than 100 kilograms. After processing, it will be about two kilograms.

7. Take the duck home, wash it, and chop it into pieces of suitable size

8. Cut dry peppers into sections, cut fresh red peppers with a rolling blade, slice ginger, and beat green onions. Set aside the onion knots

9. Heat oil in a pot, first add the duck head, duck feet and duck tongue, fry until brown, then add other duck pieces and stir-fry together,

10. The stir-frying time should not be too short. Ten minutes is required. During the stir-frying process, add dried peppers, bay leaves, and star anise. Stir-fry until the duck pieces are slightly brown. Add salt, sweet sauce, and dark soy sauce and stir-fry evenly. (I like a light sweet sauce flavor, so I have to add some dark soy sauce for coloring. If you like a strong sweet sauce flavor, add more sweet sauce, no need to add dark soy sauce.) The middle left of the picture below shows the sweet sauce

< p>11. Add an appropriate amount of water, cover the pot and simmer over low heat for about twenty minutes

12. Put the blood cake together and simmer for another ten minutes

13. When the soup becomes thicker , add fresh red pepper and young ginger and stir-fry for a while

14. Finally add green onion knots, stir-fry for half a minute, pour sesame oil and remove from the pan.