Duck Meat 1200g

Sub Ingredients

Duck Blood 100g

Garlic Moss 50g

Seasoning

Salt 5g

Monosodium glutamate (MSG) 3g

Chicken Essence 4g

Ginger 75g

Dried Chili Pepper 75g

Water Starch 20g

Sweet noodle sauce 5g

Chopped pepper 30g

Jiangmai wine 10g

Lard (plate oil) 100g

Yongzhou fried blood duck practice

1. Duck de-feathered, de-gutted and put out of the hot duck blood to stay out of it, and sown into a bowl with a little rice vinegar, to prevent it from coagulating. Wash and chop the duck into 4 cm square small pieces, blanch and fish out. Slice ginger and red pepper, and cut garlic cloves into pieces.

2. Pan under the lard burned to seventy percent heat, put the red pepper sautéed flavor, put the duck pieces of high-flame stir fry dry moisture after adding sweet noodle sauce, ginger, chopped chili peppers, salt and rice wine simmering on medium heat for 3-5 minutes, under the monosodium glutamate, chicken seasoning, thin thickening poured into the duck blood, put in the garlic cloves and stir-fry a few times out of the pot can be.