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How to make delicious blood duck?

First of all, when taking duck blood, you must stir the blood into a paste with salt. (this is a very important and key point. The standard is that you can pick up the whole duck blood with chopsticks.) chop the duck meat and stir-fry the duck meat in oil, stir-fry the blood water dry, put seasoning (Xintian Huangshaxi people like to put chili peppers and fried peanut kernels, more fragrant), then pour in the right amount of water and boil for about 10 minutes.

First of all, you need to make a bowl of jealous blood. Take the right amount of rice vinegar (preferably aged sour water of pickled vegetables), but it is not easy to find in the city, so it is OK to use rice vinegar white vinegar. When killing ducks, drop the blood into rice vinegar, you can see that the duck blood immediately turns black and remains liquid all the time. Clean up the slaughtered ducks and chop them into pieces for spare. Prepare taro, pickled pepper, perilla and so on.

Wash the duck and drain, cut into pieces and put on a plate. Cut red pepper, ginger and pork into slices respectively. The practice of blood duck step 2 wok put oil, heat the oil, pour into the duck and pork stir-fry. The practice of the blood duck is step 3, cover the pot and simmer. The practice of blood duck is stewed in step 4 until it tastes fragrant. The practice of blood duck step 5 moisture is also braised dry. If you see too much oil in the pot, you can scoop out some.

The practice of blood duck step 1 duck: farm duck is the best, if you go to the market to buy advice not to buy too fat. 2 duck blood: duck blood I will tell you two ways: (1) directly use a bowl to pick up duck blood, then stir it is very important, and then stir for two minutes to remove the solidified.

How to cook the blood duck to taste good

First of all, when taking duck blood, you must stir the blood into a paste with salt. (this is a very important and key point. The standard is that you can pick up the whole duck blood with chopsticks.) chop the duck meat and stir-fry the duck meat in oil, stir-fry the blood water dry, put seasoning (Xintian Huangshaxi people like to put chili peppers and fried peanut kernels, more fragrant), then pour in the right amount of water and boil for about 10 minutes.

First of all, you need to make a bowl of jealous blood. Take the right amount of rice vinegar (preferably aged sour water of pickled vegetables), but it is not easy to find in the city, so it is OK to use rice vinegar white vinegar. When killing ducks, drop the blood into rice vinegar, you can see that the duck blood immediately turns black and remains liquid all the time. Clean up the slaughtered ducks and chop them into pieces for spare. Prepare taro, pickled pepper, perilla and so on.

Duck blood: duck blood I will tell you two ways: (1) directly use a bowl to pick up duck blood, then stir it is very important, and then stir for two minutes to remove the solidified. (2) put a spoonful of salt in the bowl first, and the soy sauce should cover the bottom of the bowl. stir the duck blood while stirring for two minutes. the blood becomes a ball and can be picked up with chopsticks. Depilate the duck and chop the duck meat. After the chopping is done, the fried duck will be very hot.

Practice of Yongzhou Blood Duck

1. First of all, when taking duck blood, you must stir the blood into a paste with salt. (this is a very important and key point. The standard is that the duck blood can be picked up whole with chopsticks). Chop the duck meat and stir-fry the duck meat in oil, stir-fry the blood water dry, put seasoning (Xintian Huangshaxi people like to put chili peppers and fried peanut kernels, more fragrant), then pour in the right amount of water and boil for about 10 minutes.

2. The practice of fried duck in Yongzhou removes the duck's hair and viscera, leaves the hot duck blood, and puts it in a bowl with a little rice vinegar to prevent the blood from clotting. Wash and chop the duck into 4 cm square pieces and fish out the water. Sliced ginger and red pepper, sliced garlic.

3. Make vinegar blood: in another bowl, mix the egg, duck blood, cornflour, salt, pepper and other seasonings evenly. After the pressure cooker stew is finished, pour the vinegar blood into the pot and stir quickly with chopsticks to make the vinegar blood solidify into silk. (5) Juice collection: after the vinegar blood solidifies, add chopped chili and parsley and stir-fry well. Finally, add vinegar and heat until the soup is thick and put on a plate.

The practice of fried blood duck, how to cook delicious fried blood duck, and the common practice of fried blood duck

In the practice of fried duck in Yongzhou, the duck is depilated and eviscerated, and the hot duck blood is left out and put into a bowl with a little rice vinegar to prevent the blood from clotting. Wash and chop the duck into 4 cm square pieces and fish out the water. Sliced ginger and red pepper, sliced garlic.

Duck meat 1500g ginger 200g auxiliary oil right amount of salt, right amount of soy sauce, right amount of soy sauce, right amount of wine, right amount of dried chili, right amount of monosodium glutamate, right amount of monosodium glutamate when slaughtering ducks, put half a bowl of rice vinegar in the bowl, and then pour in duck blood. Cut the duck into pieces and put the fat on another plate. Cut the ginger into thin slices, put the duck fat in the cold pan and stir-fry the oil.

Practice: after the duck is slaughtered, depilate, eviscerate, clean, cut into blocks and set aside. Put the right amount of water in the pot, add some cooking wine and sliced ginger, blanch the duck in the pan to remove the blood and fishy smell. Remove the duck after blanching, rinse with clean water and drain. Put the right amount of cooking oil in the pot, heat to 50% heat, add pepper, star anise, cinnamon, fragrant leaves and other spices to stir-fry.

The practice of blood duck is more troublesome to take duck blood. Pour fresh duck blood into a bowl filled with sour water or vinegar and stir it a few times with chopsticks so that it doesn't clot. I can only prepare some kimchi water or vinegar to buy ducks in the vegetable market. Please click on the input picture to describe the duck, wash and drain, cut into pieces and put on a plate. Cut red pepper, ginger and pork into slices respectively.

Ingredient: 1 Linwuzi female duck (weighing about 1250 grams). Ingredients: 100 grams of taro lotus, 50 grams of small red pepper, 50 grams of garlic cloves, 100 grams of ginger, 100 grams of cooked lard, 5 grams of refined salt, 5 grams of monosodium glutamate, 15 grams of cooking wine, 10 grams of soy sauce, 15 grams of wet starch, 200 grams of meat soup.

The common practice of fried blood duck in Yongzhou how to make Daquan delicious

1. The practice of stir-fried duck in Yongzhou removes the duck's hair and viscera, leaves the hot duck blood, and puts it in a bowl with a little rice vinegar to prevent the blood from clotting. Wash and chop the duck into 4 cm square pieces and fish out the water. Sliced ginger and red pepper, sliced garlic.

2. Half duck 500g green pepper 150g ginger 50g fresh duck blood 150ml cooking wine 100ml method / step cut the bought duck meat into uniform pieces, cut the chili into strips, cut the ginger into fine shreds, spare, add appropriate amount of cooking oil in the pan, after the oil heat, pour in the chopped duck meat, keep stir-frying until the duck meat medium, turn off the heat. Scoop out the fried soup and put it in a bowl.

3. Cut the duck into small pieces, taste small and delicious. First stir-fry the duck without oil in the pan; stir-fry the duck until the duck is out of oil and set aside; add tea oil, stir-fry the duck, then add ginger, garlic, dry garbage and other seasonings, put in the right amount of water and simmer for 20 minutes. When the duck is soft and rotten, add fresh beans and continue to simmer; then add green peppers and chopped chili peppers, stir well, and cook the beans and chili peppers.

4. The main ingredients are 1200 grams of duck meat, and the excipients include duck cover, fresh duck blood and 50 grams of garlic seedlings. The seasoning ratio is as follows: 5 grams of salt, 3 grams of monosodium glutamate, 4 grams of chicken essence, 75 grams of ginger, 75 grams of dried pepper, 20 grams of water starch, 5 grams of sweet noodle sauce, 30 grams of minced pepper, 10 grams of rice wine and 100 grams of lard.

5. Wash the duck, chop it into small pieces (finer), drain and set aside. Cut eggplant, green and red pepper into homemade (hob cut) ginger slices and green onions into slices. The eggplant must be cut into small cubes, add fuel to the fire and heat, add ginger to stir-fry, add duck, stir-fry for 3-5 minutes and add rice wine to remove fishy.

6. Recipe ingredients: 1 live and tender female duck (about 1500 grams), ginger 100g, garlic cloves 50g, red pepper 50g, cooked lard 100g, salt 5g, cooking wine 25g, soy sauce 25g, broth 200g, monosodium glutamate 3g, water starch 25g.

How to cook fried blood duck? it's a common practice of fried blood duck with edamame beans.

Preparation: cut the washed duck into pieces and marinate it with cooking wine and soy sauce for 20 minutes. Cut the ginger and set aside, peel the garlic and edamame beans and wash them for use. Cut the red pepper into strips. The first step: add the oil, wait for the oil to heat, stir-fry the edamame beans and red pepper in the pan until 5 times cooked, and set aside the second step: stir-fry the duck.

The practice of Yongzhou Blood Duck is to take a clean bowl, kill the duck under the neck, let the duck blood flow into the bowl, stir well with chopsticks, do not let the duck blood coagulate; chop the duck meat into small pieces, chop chili and ginger and peel the edamame beans; stir-fry the duck meat with ginger and garlic in a little oil, stir-fry the duck meat over high heat, stir-fry the blood water dry, then stir-fry the duck oil, add salt and cooking wine, then pour in the right amount of water and boil for about 10 minutes.

Take a clean bowl, kill the duck under the neck, let the duck blood flow into the bowl, mix well with chopsticks, do not let the duck blood coagulate; chop the duck meat into small pieces, chop the chili and ginger, peel the edamame beans; stir-fry the duck meat in a little oil, stir-fry the duck meat over high heat, stir-fry the blood water, then stir-fry the duck oil, add salt and cooking wine, then pour in the right amount of water and boil for about 10 minutes.