As we all know, my country's food culture is extensive and profound, with eight major cuisines, among which Hunan cuisine occupies a place. It can be seen that Hunan cuisine has a very high status.

Yongzhou Blood Duck is a special delicacy in Hunan cuisine. People who have traveled to Yongzhou should know that many local restaurants sell this dish, and basically every household can cook it. I went to visit two classmates’ houses in Yongzhou, and the result was that two

My classmates always ordered this dish when they entertained me, and they also had this dish when I went to their homes for dinner. This shows that this delicacy is very popular in the local area.

Let me share how to make this dish.

1. First prepare a duck, 50 grams of sour beans, three tablespoons of duck blood, half a head of garlic, a piece of ginger, three tablespoons of salt, an appropriate amount of pepper, an appropriate amount of chicken essence, 8 red peppers, 2 sharp peppers, and 100% pepper.

It is recommended to use white pepper and black pepper, which are not suitable for this dish. Sprinkle a little white pepper, which can not only remove the fishy smell but also enhance the flavor. It can also slightly increase the spiciness. In addition, try to use duck blood.

Fresh duck blood When buying ducks, you can ask the boss to put the duck blood in a bowl, and then put it in a plastic bag for you to take home.

2. First chop the duck into pieces. In order to ensure the original flavor of this delicacy, there is no need to blanch it. Cut the green onions into small pieces, cut the ginger into shreds, and smash the garlic or cut it into small pieces.

Son, cut all the peppers, rinse the sour beans with water, and prepare all these ingredients in advance.

3. First, heat the oil in a pan. Don’t use too much oil. Just a thin layer is enough. Because duck meat itself has a relatively high fat content, the oil will be refined after frying for a while. This step is to make the duck

Fry the water out of the meat. When there are many large bubbles and blood foam in the pot, take the duck meat out, then heat the oil in another pot, add onions, ginger and garlic and stir-fry until fragrant, then add the duck meat and continue to stir-fry.

, when the color of the duck meat becomes darker, add the hot pepper and red pepper and continue to stir-fry. When the pepper deforms, add the duck blood, stir-fry for about three minutes, add the pickled beans and all other ingredients.