blood sauced duck

Ducks: Farm ducks are the best to eat. If you buy them at the market, it is recommended not to buy too fat ones.

Duck blood: I will tell you two methods for duck blood.(1) Use a bowl to directly collect the duck blood. Mixing is very important when receiving it. After receiving it, stir for two minutes to remove the solidified blood. (2) Put a spoonful of salt in the bowl first, and cover the bottom of the bowl with soy sauce. After receiving the duck blood, stir while stirring. After receiving it, stir for two minutes. The blood will become a ball. You can use chopsticks to pick it up.

Remove the feathers and chop the meat. After chopping it, it will officially start. The duck meat should be fried on a high heat. After the pan is heated, add oil first. After the oil is good, stir-fry the duck head, duck feet, duck wings, and duck tail first. After starting to turn yellow, add other duck meat.

2. This step is very critical. Stir fry over high heat, first fry the water dry, and then add soy sauce and ginger slices. Stir fry until it sticks to the pan, the duck meat turns golden and the aroma comes out. Some duck oil needs to be decorated. If you don't stir-fry the duck meat well at this step, it will smell fishy. 3. After frying, add pepper, add salt (if there is salt in the duck blood, add less), add water, add a little more water, and cook it (about five minutes) 4. Leave some water after cooking, not too dry. Remove the pan (important), pour the duck blood into the pan, stir-fry the blood well, add MSG and other seasonings, and stir-fry it on the fire, mainly to not heat the duck blood for too long (it takes 20 seconds). 5. OK, it tastes delicious and spicy. It is my favorite dish. The duck meat eaten outside nowadays is not as delicious as this, and it has a fishy smell.

This step is very critical. Stir fry over high heat, first fry the water dry, and then add soy sauce and ginger slices. Stir fry until it sticks to the pan, the duck meat turns golden and the aroma comes out. Some duck oil needs to be decorated. If you don't stir-fry the duck meat well at this step, it will smell fishy.

After frying, add pepper, add salt (if there is salt in the duck blood, add less), add water, add a little more water, and cook it (about five minutes)

Leave some water after cooking, not too dry. Remove the pan (important), pour the duck blood into the pan, stir-fry the blood well, add MSG and other seasonings, and stir-fry it on the fire, mainly to not heat the duck blood for too long (it takes 20 seconds).

OK, it tastes delicious and spicy. It's my favorite dish. The duck meat eaten outside nowadays is not as delicious as this, and it has a fishy smell.

This dish is the main course in our hometown. I have eaten it since I was young and started cooking when I was 9 years old. Hehe. Now when I come out to stir-fry duck meat without blood, I just cook it after just copying it twice. It has a fishy smell.