After tasting the blood-sauce duck made by the chef, and then eating the "Niu Liantang" made by my mother, I felt that my mother's cooking was still delicious. When I asked my mother how to cook this dish, she said it was actually very simple: first, choose the right duck. Choose the kind of fat and tender female duck that squawks loudly. The male duck's cry is hoarse; the second thing is to prepare the duck blood sauce. Put half a bowl of white vinegar in the bowl containing the duck blood. After collecting the duck blood, stir and set aside. The third is to control the heat. Simmer until the duck meat is oily and fragrant, then add the duck blood sauce and stir-fry before taking it out of the pot. The "Niu Liantang" cooked by my mother, which is duck with blood sauce, is bright brown in color, tender and delicious, spicy and sweet, and has a unique flavor. It is our family's favorite dish. Special hometown dishes.