Go to the food market and buy a live duck, to the stallholder to kill the duck, the blood of the duck with a plastic bag
The duck chopped into small pieces; green and red pepper removed from the stem cut into hobnail blocks; green and red pepper cut into fine grains. red pepper to remove the tip cut hobnail block; asahi peppers cut into fine grains.?
Frying pan on the fire, into the lard hot, pour into the duck meat pieces stirred flavor, and then into the star anise, ginger, pepper and chili pepper grains and chili sauce stir fry, and then mixed with the right amount of fresh soup, seasoning salt, rice wine and soy sauce, change to a small fire simmering until the duck meat is soft and cooked, start the pot.
The net pot on the fire, put the oil hot, into the green and red pepper pieces fried incense, pour into the stewed duck, into the oyster sauce, chicken essence, monosodium glutamate and other seasoning, to be thick soup under the green onion, and finally poured into the duck blood stir-fry mix evenly, at the same time, pour some red oil, start the pot into the plate that is completed.
Features: reddish-brown color, tender duck meat, spicy appetizing.
Notes:
1 After the duck is gutted, it can not be rinsed with water, and can be chopped directly into small pieces, because this is more likely to ensure that the duck meat is delicious.
2 see the pot of soup thick and began to start small bubbles, only when the next duck blood stir-fry mix, otherwise it will affect the finished product tenderness and brightness. In addition duck blood into the pot after heating time should not be long, to 30 seconds is appropriate, this is to avoid duck blood become old and affect the taste.
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