spicy duck blood recipe

How to Make Spicy Duck Blood: A Complete Guide

Spicy duck blood, a beloved Sichuan delicacy, is prized for its silky texture and fiery, numbing flavor. Here’s a step-by-step guide to crafting this dish at home.

Ingredients: 500g fresh duck blood, 200g tofu (cubed), 100g wood ear mushrooms (soaked), 50g Sichuan peppercorns, 10 dried chilies, 3 garlic cloves, 1 tbsp ginger, 2 tbsp doubanjiang (broad bean paste), 1 tbsp light soy sauce, 1 tsp sugar, 2 tbsp cooking oil, and chopped green onions for garnish.

Steps:

1. Prepare the duck blood: Rinse and cut into 1.5cm cubes. Blanch in boiling water for 30 seconds, then drain.

2. Sauté aromatics: Heat oil in a wok. Stir-fry dried chilies, Sichuan peppercorns, garlic, and ginger until fragrant. Add doubanjiang and cook until oil turns red.

3. Simmer: Add tofu, wood ear mushrooms, and duck blood. Pour in 500ml water, soy sauce, and sugar. Bring to a boil, then simmer on low heat for 5 minutes.

4. Serve: Garnish with green onions. For extra heat, add a pinch of chili powder.

Tips: Use fresh duck blood for the best texture. Adjust spice levels by controlling the amount of chilies and peppercorns. Enjoy this dish with steamed rice for a fiery, satisfying meal!