Stir fried blood duck

Fried blood duck method:

Raw materials for making fried blood duck:

One linwuzi duck (weighing about 1250g), 100g sour taro, 50g pepper, 50g garlic, 100g ginger, 100g cooked lard, 5g refined salt, 1.5g monosodium glutamate, 15g cooking wine, 10g soy sauce, 15g wet starch and 200g clear meat soup.

Processing steps of stir fried blood duck:

1. After the duck is slaughtered, remove the feather, put the blood into the bowl, remove the viscera, wash, remove the head, cut the tip of the mouth into 3 pieces (1 piece from the chin to the neck, split the head in half), cut off the feet, remove the claws, remove the wings, remove the tail, and then cut the duck meat into 2 cm square pieces.

2. Wash the ginger. Peel garlic and wash. Cut taro lotus into strips 2 cm long and 0.5 cm thick. Mince the red pepper.

3. Put the frying pan on the medium heat, add lard and heat it to 70%. First, add duck head, wings and feet and fry them. Remove. Leave oil in the pan, then stir fry duck meat with dry water, pour in duck blood and stir fry well. Then, add cooking wine and refined salt and stir fry until five mature. Add soy sauce, clear meat soup, ginger, garlic, taro lotus and red pepper in turn and stir fry well. Simmer for 5 minutes. Add monosodium glutamate, dilute with wet starch and thicken until the juice is thick

Characteristics of fried blood duck

Duck meat is plump and tender, fat but not greasy, thin and fragrant, and has medicinal value. According to the Diet Manual of suixiju, duck meat can nourish the Yin of five zang organs, clear away the heat of deficiency and labor, replenish blood and water, nourish stomach and generate fluid, relieve cough and shock, and eliminate snail accumulation. Stir fried blood duck is refined from Linwu duck, a famous large duck breed in Hunan Province. This kind of duck is large in size, fast in growth and development, good in meat quality, and lays more eggs. This dish is fried with duck blood and duck meat, supplemented by sour taro lotus. It is golden in color, hot and sour. It is a famous traditional dish in Chenzhou, Hunan Province.

Stir fried blood duck

Dish name, a delicious way to eat duck, rich in nutrition, delicious, a simple and delicious home dishes.

mixed ingredients

Sour taro 100 grams, 50 grams of red pepper, garlic 50 grams, ginger 100 grams.

Seasoning

100g cooked lard, 5g refined salt, 1.5g monosodium glutamate, 15g cooking wine, 10g soy sauce, 15g wet starch and 200g clear meat soup.

Making method

1. After the duck is slaughtered, remove the feather, put the blood into the bowl, remove the viscera, wash, remove the head, cut the tip of the mouth into 3 pieces (1 piece from the chin to the neck, split the head in half), cut off the feet, remove the claws, remove the wings, remove the tail, and then cut the duck meat into 2 cm square pieces.

2. Wash the ginger. Peel garlic and wash. Cut taro lotus into strips 2 cm long and 0.5 cm thick. Mince the red pepper.

3. Put the frying pan on the medium heat, add lard and heat it to 70%. First, add duck head, wings and feet and fry them. Remove. Leave oil in the pan, then stir fry duck meat with dry water, add duck blood and stir fry well. Then, add cooking wine and refined salt to stir fry until five mature. Add soy sauce, clear meat soup, ginger, garlic, taro lotus and red pepper in turn and stir fry well. Simmer for 5 minutes. Add monosodium glutamate, dilute and thicken with wet starch. Add the thick juice to a large plate, and then put together the head, wings and feet.

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