Because every festival, Hunan people like to eat ducks. On the Mid-Autumn Festival, my mother brought some ducks from my hometown. They were killed before they were brought here, so there was no fresh duck blood.
I wanted to be a blood duck in my hometown, but under industrialization, it is difficult to find fresh duck blood in the market now, and this time it is the same.
Duck heart is the focus of all ducks. When I was a child, I watched my father fry ducks. I like to cut the fresh duck heart, soak it in wine, and eat it after drinking. It tastes special. At a Mid-Autumn Festival family gathering, I especially wanted to try this taste, which actually caused my father's dissatisfaction. It's not my turn to say that duck hearts soaked in wine can only be eaten by the oldest elders. More than ten years have passed, and I still remember it in my heart …
Ingredients: half a duck, dried peppers, garlic, ginger, green peppers, cinnamon, star anise, soy sauce and soybeans (don't add them if you don't like them, personally, adding soybeans tastes good).
Cut the duck into pieces, put it in a pot, add water to boil, filter out the oozing blood, and let it cool for later use.
Put oil in a hot pot, cook until it is 70% cooked, add dried red pepper and garlic ginger, stir-fry until fragrant, stir-fry duck meat in the pot until it turns yellow, then add star anise cinnamon, stir-fry for a few minutes, and then add light soy sauce to stir-fry and color.
Finally, add edamame and stir-fry, then add beer, add salt and stir-fry over medium heat 10 minute. Finally, pour in the green pepper and stir fry over high heat. Finally, take out the pots and plates. If there is duck blood, finally pour it in and stir-fry it over high fire, which is the best.
Personally, I like spicy taste, so I added a little more pepper. There is a saying in my hometown of Hunan that "Chili is delicious and spicy." ?