Hongjiang famous dish blood poi duck shit typical western Hunan flavor dishes, in Huaihua City, the sixth batch of municipal intangible cultural heritage representative projects list, blood poi duck is recognized as municipal intangible cultural heritage. The main ingredients are duck blood, glutinous rice and duck meat. The practice is also very simple, as follows:

1. Prepare the ingredients: a duck, glutinous rice, sweet sauce, red pepper, green pepper, ginger, green onion, garlic, salt, cooking oil, monosodium glutamate. Duck choose about three pounds of old water duck is appropriate, after processing about two pounds. Sweet sauce is Hongjiang unique sauce, has a hundred years of production history, mellow flavor, salty and slightly spicy, but also very popular with the locals.

2, the duck slaughtered, duck blood collected in a bowl, duck hair, viscera, decapitation of the head, feet, duck neck and spine after cleaning, the duck meat chopped into small pieces. Green peppers, red peppers cut diagonal slices, ginger slices, scallions cut into segments, garlic cut foam spare.

3, glutinous rice soaked in warm water for an hour, washed and drained, put the duck blood into the glutinous rice and mix well. Boil water in the pot, will be mixed into the duck blood of glutinous rice into the steamer in the steamer for 15 minutes. After steaming, let it cool and slice.

4, start a pot of boiling oil, oil to 70% hot, the glutinous rice slices into the pot, low heat deep frying until both sides of the golden brown and then fish out, and then into the duck head, duck feet, deep frying until blistering and then fish out.

5, another pot of oil, put green onions, ginger and garlic sautéed, down into the duck liver, duck kidney and other duck miscellaneous parts, stir fry until the removal of water, then into the duck, add sweet sauce, soy sauce, soy sauce stir fry evenly. Stir-fry until the color is red when adding water, duck head, duck feet simmering on low heat for 40 minutes, high heat juice, under the green pepper, red pepper, fried duck poi (glutinous rice), monosodium glutamate (MSG), salt stir-fry for a few times, followed by the addition of chopped green onion, out of the pot.

This dish of duck meat is delicious, blood poi tired patty cake texture, eat both the fresh and thick delicious duck meat, but also blood poi crisp, flavorful and tangy. Every local family in Hongjiang has its own production experience, carrying the emotions and memories of local residents.