Preparation materials: 1 Duck, eggplant, green pepper, duck blood, salt, monosodium glutamate, onion, ginger, coriander, rice wine, soy sauce and rice vinegar.

Specific steps:

1. Wash the duck, chop it into small pieces, and drain it for later use. Eggplant and green pepper are sliced with ginger, and onion is cut into sections.

2. Heat a wok over high fire, stir-fry ginger slices, add duck meat, stir-fry for 3-5 minutes, and add rice wine to remove fishy smell.

3. Stir-fry the green and red peppers until they are raw, add eggplant, salt and soy sauce to taste, stir-fry until they are 80% cooked, add duck blood to stir-fry until they are cooked, finally add onion and coriander to taste, pour in Jamlom vinegar (according to personal taste, you can add appropriate amount first, then add it gradually), and stir-fry until they are cooked.

The origin of Yongzhou blood duck;

Legend has it that in the early days of the Taiping Rebellion, Hong Xiuquan, the leader of the Taiping Army, led all the soldiers to attack Yongzhou City, and ordered the chef to prepare food before dark, so that all the soldiers could kill the enemy bravely after eating and drinking enough. When cooking ducks, the chef found that because of the tight time, the duck feathers were not pulled clean, which would definitely affect everyone's appetite, and there was a danger of being beheaded if he did not miss the military competition. In order to take care of the overall situation, save his life and use his quick wits, the chef poured all the duck blood when he killed the duck into the pot.

At the banquet, bowls of duck dishes mixed with duck blood were served on the table. As a result, everyone had a big appetite and ate like a war drum. Naturally, they won a great victory at dawn. At the celebration dinner, someone asked the chef what he cooked last night, and the old chef stammered. Finally, Hong Xiuquan's sister Hong said: Just call it "Yongzhou Blood Duck"!