A long-blooded duck
By VicentaLakin
Blood duck, a traditional specialty in Yongzhou City, Hunan Province, is known for its red colour, its crumbs, its spicy and salty. Delicious, appetizing and cold blood. Youngzhou's blood ducks are represented by the Ning Dynasty Ducks, which are made in Ning Dynasty County by their families, and a spicy home dish that the Ning Dynamite likes to eat。
Recipe Recommendations
- fresh duck in 1
- zijiang appropriate amount
- screw pepper five
- millet pepper appropriate amount
- edamame 300 grams
- medium spice
- fried
- half an hour
- ordinary
Steps for A long-blooded duck
1
One live duck, a duck for blood (preferably killed by one, another with mixed blood), one for frozen blood (salinized in a bowl with duck blood) and the other for water (drinking until it is not condensed)
2
Cut the duck into small pieces. It's easy to taste
3
Ducks pour salt into the pot, they're fried, they're made of water and oil
4
Take the oil and water out of the bowl, and go back to the duck
5
I'm going to put on a fragrance with a fragrance
6
Add the beans
7
Cut the green peppers, the rice peppers, the gingers, and join the pot
8
We add soup to duck's blood, we mix it with duck's blood
9
Smash well the duck blood。
10
When the duck is cooked, it is added to the duck blood, and duck blood is added to the fire, so that every piece of duck and other food items is covered with duck blood。
11
Blooded duck, done. Sprayed duck, ready to go。A long-blooded duck Make Tips
1. In addition to the soybeans, the cuisine may be replaced by other foods of their own liking, such as bean bean bean bean, peanuts, four seasons of lentils, etc. 2. The spicyness of the dish may be supplemented by peppers based on their dietary habits. Leave a message if you don't understand