The Lotus Blood Duck
By VicentaLakin
"The road lotus doesn't taste ducks, it makes you laugh." The Lotus Blood Duck, one of the specialty foods in Jiangxi province, is the only meal the Lotus has at the national feast. The 2008 Olympic menu successfully declared the Intangible Cultural Heritage of Jiangxi Province in 2009! In 2011, Lotus-blooded ducks were included in one of the top ten dishes because of their “savory and delicious colour”。
Recipe Recommendations
- Lotus duck in 1
- red pepper 3 two
- garlic 20 petals
- pepper
- soy sauce
- tea oil 3 two
- ginger 2 money
- scallion 2 money
- cooking wine 3 two
- refined salt
- MSG
- medium spice
- fried
- half an hour
- ordinary
Steps for The Lotus Blood Duck
1
Prepare all the material
2
Slaughter: Take a clean bowl, fill it with wine, kill the duck wash, and drop the duck blood in the bowl, so that the blood does not coagulate. Creatures: Gingerches, onions, chili shredded into bowls
3
Purge: Duck to hair, chamber, rinse, to be used
4
Cracked: Crushed duck
5
Cooking: hot on a hot iron pan, boiled in duck, made water
6
When you're in the pot, you're in the tea, you're in the onions, you're in the onions, you're in the garlic, you're in the wine, you're in the duck
7
Fresh Paprika. Two minutes of fire
8
A bowl of water
9
Five minutes. After that, add soy sauce and salt
10
Blood: The key to this step is to pour the blood of the well-prepared water duck into the pot when about a tenth of the juice is left, and to make the duck sticky with duck blood, put pepper powder, smelly taste, pick up the pan
11
Rolling
12
Let's go
13
The freshly made lumbered lumbered ducks have a special taste. Spicy summers with beer and drinks for the taste buds to experience ice and fireThe Lotus Blood Duck Make Tips
Ducks must have been locally grown for about 70 days