How to eat bloody duck, how to eat bagged bloody duck?

The production of Xiangxi's bloody duck can be described as a dish that Xiangxi people are proud of, and it is famous for its bloody duck, which is the combination of Xiangxi people's diligence and wisdom. People use simple blood sausage with hemp duck, with a magical charm, to achieve a seamless taste. We all know that the blood sausage is crispy on the outside and glutinous on the inside, and it is chewy.

The blood sausage is something that some girls dare not touch and feel disgusting. What I want to say is that if you don't eat this, you're really missing out on a delicious dish. The duck is boiled in a boiling soup and then placed in the blood sausage.

In this dish, the blood sausage absorbs the essence of the duck broth, and the duck meat also exudes a unique glutinous aroma, and the two ingredients are intertwined and colluded with each other.

The steps of making the blood duck are, firstly, the glutinous rice is soaked in warm water for 1 hour, and the duck blood is put into the glutinous rice after the duck is slaughtered. Chop the duck meat into centimeter-wide and 4-centimeter-long pieces. Then, steam the glutinous rice with duck blood for 15 minutes until cooked, let it cool, and then soak and fry it in a hot oil pot over low heat until crispy and removed.

Finally, add the bottom oil to the pot and heat it fifty times, then put in the duck pieces, liver, gizzards, fry until the color is ruddy, add clear soup, salt, duck head, feet and stew, put in the fried duck blood cake, stir-fry a few times, and put it on the plate.

The following is an introduction to the production method of Hunan Phoenix Blood Duck.

Step decomposition: When making, put the pre-soaked high-quality glutinous rice into a bowl, and when slaughtering the duck, dissolve the duck blood into the glutinous rice and soak it evenly. Wait for the duck blood to solidify, then steam it in the pot, and after the steamed blood cake is cooled, slice or cut it into pieces (as you like), put it in the oil pan and fry it for later use.

Stir-fried duck:

1. The size of the duck used to make this dish is more than three catties of ducklings, and the ducklings are cleaned, and about two catties are processed and chopped into duck pieces of appropriate size. Cut the dried pepper into sections, cut the fresh red pepper into hob blades, slice the ginger, and beat the green onion into a knot for later use.

2. Heat the oil in the pan and fry the ginger and garlic until fragrant. First under the duck head, duck paw and duck tongue, fry until browned, and then fry other duck pieces together, the time of stir-fry can not be too short, ten minutes is needed, add dry pepper and bay leaves, star anise together in the process of frying, fry until the duck pieces are a little yellow, add salt, sweet sauce (must be Hongjiang sweet sauce) and dark soy sauce and stir-fry well (I like a faint sweet sauce flavor, so add a little dark soy sauce to color, if you like sweet sauce with a strong flavor, add more sweet sauce, no need to add dark soy sauce).

3. Add an appropriate amount of water, cover the pot and simmer over low heat for a few minutes, let the blood cake simmer together for a few minutes, and boil the blood cake until soft. When the soup becomes thicker, put the fresh red pepper and ginger and stir-fry for a while, and finally put the green onion knots, stir-fry for half a minute, and pour sesame oil out of the pot.

The duck is cool, very suitable for summer consumption, with blood cake, the taste is delicious and not greasy, and it is very delicious. Try it too!

Ingredients: 1 live duck, appropriate amount of blood cake, appropriate amount of vegetable oil.

Seasoning: cinnamon, salt, ginger slices, dried red pepper, rice wine, Hongjiang sweet sauce, chicken essence, monosodium glutamate.

Excipients: garlic, Thai pepper, large green and red peppers, green onions, chicken essence, sesame oil.

Preparation: 1. After the duck is killed and washed, cut into small pieces, and cut the green and red peppers into pieces.

2. Cut the blood cake into thin slices and fry it twice in oil to completely dry the water vapor in the blood cake.

Steps: 1. Pour an appropriate amount of vegetable oil into the wok, put in the cinnamon and salt after the oil is put into the pot, and then add the duck and stir-fry with oil.

2. Then add ginger slices and dried red peppers, stir-fry a few times, and then pour in half fried rice wine and half fried Hongjiang sweet sauce.

3. After stir-frying the sweet sauce, add 5 to 6 scoops of water, then put two seasoning spoons of chicken essence and one seasoning spoon of monosodium glutamate, and simmer directly over medium-low heat until the duck is cooked through.

4. Turn on the high heat and start the pot when the soup is almost finished.

Description: The hotel makes Hongjiang blood duck, and the ducks can be processed one by one according to the above methods. If you are making Hongjiang blood baba duck at home, you can go directly to the steps below.

5. Heat the oil in a wok, stir-fry the garlic, Thai pepper and green onion until fragrant, pour in the blood cake and duck and stir well, cover the pot and simmer until it tastes.

6. Add the green and red pepper pieces and chicken essence and stir well, continue to simmer until the green and red pepper pieces are broken, pour in an appropriate amount of sesame oil to get out of the pot.

Ingredients: 568g of bloody duck, 150g of sweet potato vermicelli

Excipients: appropriate amount of oil, appropriate amount of salt, a little monosodium glutamate, appropriate amount of green onion.

Steps. 1. Prepare the bloody duck and accessories.

2. Wash the vermicelli bubbles, remember to break them if they are too long.

3. Pour into boiling water, add a pot lid and cook over low heat, pay attention to turning, this time I bought this special resistant to cooking, half an hour is good.

4. Cook until the vermicelli can be cut off with chopsticks, take it out, use cold water for 2 times, quickly cool down to avoid sticking, and then put it in a bowl next to the spring, add some water to soak and set aside.

5. Heat the pot, pour an appropriate amount of oil, and use the vegetable oil this time, fragrant.

6. After the oil is hot, add the blood cake and duck meat, and fry until fragrant, because the blood cake is relatively large, you need to use a spatula to chop 1 point.

7. Add vermicelli and water, the amount of water is as high as vermicelli.

8. Add the lid to the pot and bring to a boil, then add an appropriate amount of salt and monosodium glutamate, and mix it with Yunnai flavor.

9. Remove the juice over high heat and put it in a basin.

10. Sprinkle with chopped green onions.

Hongjiang blood rake duck.

a) Raw materials.

1 duckling (about 1500 grams), 30 grams of Hongjiang sweet sauce, 10 grams of dried red peppers, 100 grams of fresh red peppers, 100 grams of ginger, 75 grams of rice wine, 6-8 white buttons, refined salt, monosodium glutamate, cooking wine, pepper, red oil

Chives, fresh soup, and vegetable oil.

2) Preparation method.

1. Treat the duck clean, the duck head is broken, the duck palm is cut off without skin, the duck meat is slaughtered into a centimeter-wide rectangular block, the duck gizzard is cut into a knife 3 4 and changed into a flower knife, the duck intestine is knotted, and the water and gas are drained for later use.

2. Cut the dried red pepper into sections, cut the fresh red pepper into hob pieces, slice the ginger, knot the chives at the bottom of the plate, and put the Hongjiang sweet sauce into a small bowl and dissolve it with a little red oil for later use.

3, the net pot on the fire oil, the duck palm burst into the golden yellow when the duck head into the duck head, gizzard flowers and intestinal knots fried after the moment and then into the duck pieces with medium heat stir-fry, until the duck pieces detonate when the white buckle stir-fried, and then the temperature in the pot has been very high when the rice wine is cooked and fried quickly, see the duck pieces dip in the pot and light yellow and the water vapor has been dried into the sweet sauce, at this time should be changed to a low heat to fry the sweet sauce until the fragrance is overflowing, then into the dry pepper section, fresh red pepper pieces, pepper, ginger slices, refined salt, monosodium glutamate, cooking wine and a little fresh soup, At this time, switch to medium heat and burn for 3-5 minutes.

It can be taken out of the pot and put into the ** with onion knots.

iii) Features.

The color is brown and red and shiny, the sauce is mellow, salty, fresh and slightly spicy.

iv) Essentials.

1. Do not peel the duck paws, pay attention to the heat when popping the duck, and do not use fierce fire.

2. When mixing fresh soup, the soup should not be too much, generally a duck only uses half a small bowl of fresh soup, the purpose is to fully absorb the flavor, and the umami taste is greatly reduced if the soup is too much.

3. After adding salt to sweet sauce, the amount of salt should consider the salt content of the sweet sauce, and it should not be too salty.

4. The dosage of sweet sauce depends on the amount of raw materials and increases or decreases based on experience, the dosage is too large to affect the color, and the dosage is too small to achieve the artistic conception.

Phoenix Bloody Duck is a traditional famous dish in Phoenix, this dish is golden in color and good in taste. However, due to the complexity of the process and the technical excellence, it is rarely done on a daily basis, and this famous dish will be made every festival and the arrival of guests to treat relatives and friends.

Ingredients: 2000 grams of local duck, 600 grams of glutinous rice, 70 grams of ginger, 50 peppercorns, 2 tablespoons of bean paste, soy sauce, 1 tablespoon of chicken essence, 2 tablespoons of salt, 50 grams of muddy chili pepper (mixed with dried chili pepper and pureed into water) and 250 grams of fresh red pepper.

The practice of blood porridge:

1. Wash the prepared glutinous rice, and then add 50 grams of water;

2. When killing the duck, drop the duck blood into the prepared glutinous rice, add a little salt, stir it evenly, put it in the steamer and steam it on high heat for about 120 minutes;

The duck blood cake has been steamed.

3. Take out the duck blood cake that has been cooled, put it on the cutting board and cut it into small squares with a knife;

4. Set up a pot and add vegetable oil, put the cut duck blood cake into the pot and fry it hard;

5. The duck blood cake has been fried, and the fried duck blood cake is put into the utensils.

Duck practice:

1. First of all, cut the duck and put it in a pot of boiling water for a little soup;

2. Pour the vegetable oil into the pot, add ginger, Sichuan pepper and duck meat to stir-fry after the oil is warm, stir-fry for 2 to 3 minutes, fry the duck meat dry, immediately add the prepared soy sauce, bean paste, mud pepper, salt, chicken essence, fry evenly for another 1 to 2 minutes, add 1500 grams of cold water, and after the soup is boiled, it will be simmered slowly over a boiling fire;

3. After simmering for about 90 minutes, pour the fried blood cake and fresh red pepper into the duck meat after the meat is cooked and rotten, and then simmer on high heat for 5 to 10 minutes before eating.

The taste of the blood cake is unique, the duck meat is delicate, and the soup is fresh and beautiful. is the specialty of this dish.

It's a pity that the ingredients and production process were not asked in detail at that time.

According to legend, this dish was created in the early days of the Taiping Rebellion, when the leader of the Taiping Army, Hong Xiuquan, led his soldiers to attack the city of Yongzhou, and the chef was appointed to prepare the meal before dark, so that the soldiers could kill the enemy bravely after eating and drinking. When the head chef was cooking the duck, he found that the duck feathers were not plucked out due to the tight time, which would definitely affect everyone's appetite, and there was a danger of cutting off the head if the military aircraft was not mistaken, so he poured the duck blood into the dish and created this dish by mistake.

Ingredients: 1 live duck, about 140 grams of green and red peppers, 20 grams of Chaotian peppers, 10 grams of ginger slices, 30 grams of green onions, 10 grams of chili sauce, 15 grams of oyster sauce, refined salt, rice wine, soy sauce, chicken essence, monosodium glutamate, fresh soup, red oil, and 1 star anise.

Step Method:

After the live hemp duck is slaughtered, the duck blood is caught in a bowl, and the chopsticks are kept stirring in one direction in the blood bowl, and the duck blood is not coagulated after the blood is stirred.

After the duck body is plucked and cleaned, the internal organs are disemboweled, and then cut into small pieces, the red pepper is cut into hob pieces, and the pepper is cut into fine grains.

Put the wok on the heat, add the lard to heat, pour in the duck pieces and stir-fry until fragrant, and then add star anise, ginger slices, Chaotian pepper grains and spicy.

Stir-fry the sauce slightly, then add an appropriate amount of fresh soup, add refined salt, rice wine and soy sauce, change to low heat and simmer until the duck meat is soft and cooked, then remove from the pot.

Put the pot on the heat, heat the oil, add the green and red pepper pieces and fry until fragrant, pour in the stewed duck meat, add the oyster sauce, chicken essence and monosodium glutamate.

Adjust the taste, wait for the soup to thicken the green onion section, finally pour in the duck blood and stir-fry evenly, while drizzling some red oil, start the pot and put it on the plate.

Precautions: After the duck blood is poured in, it must be stir-fried quickly to absorb the flavor, and the duck blood will be fried for a long time, which will affect the taste and is easy to stick to the pan.

After the duck is disemboweled, it cannot be rinsed with water, and can be cut directly into small pieces, because this can better ensure the deliciousness of the duck meat.

When you see that the soup in the pot is thick and begins to bubble, you can add the duck blood and stir-fry, otherwise it will affect the tenderness and brightness of the finished product.

When you buy a fresh duck, remember to tell the duck dealer to keep a bowl of duck blood, add a little white vinegar to it, and the duck blood can not clump. When you get home, cut the duck pieces into cubes, because it is fried, the smaller it is, the easier it is to cook.

Scrape the skin and slice the ginger for later use. Pour rapeseed oil into a hot pan and heat it, add the duck dices and stir-fry, the duck will come out of the water, stir-fry a few times, pour in cooking wine and continue to fry. Add the ginger slices and stir-fry, add the dark soy sauce and light soy sauce and stir-fry, then simmer.

Add edamame and stir-fry. Simmer for about 15 minutes, then stir-fry with fresh duck blood.

Add edamame and continue to stew, while preparing Hunan green chili pepper and Zhitian chili, Hunan chili pepper is a little spicy, depending on personal preference, put it in moderation, continue to stir-fry, and then add a lid to simmer for a while.

When almost cooked, add chicken essence and salt to taste, and remove from the pan.

Features of fried blood duck:

This dish is brown and black Cheng Liang, black and red, spicy in taste, fresh and tender meat, heavy and thick oil, salty and fresh and palatable, suitable for wine and rice.

Teach you how to make fried blood duck, how to make fried blood duck to be delicious 1Take a clean bowl, first fill 15 grams of cooking wine, kill the duck from under the neck, let the duck blood flow into the bowl, and stir well with chopsticks;

2.Then soak the duck in boiling water and scald it, then boil the feathers and cut the abdomen, dig out the internal organs, cut them into centimeter-square pieces with a knife, and put them in a bowl for later use (head, feet, wings, internal organs, etc. are not used);

3.Wash the ginger and cut into thin slices centimeter square;

4.Remove the roots of the green onion, wash it, take the white green onion and cut it into centimeter-long segments;

5.Dried red peppers cut diagonally into centimeter strips;

6.Put all the garlic cloves in half in a clean bowl;

7.Put the iron pot on the fire and heat it, pour in the peanut oil, when it is hot, pour the cut ginger, green onion, garlic and dried red pepper into the stir-fry to make the fragrance, and then pour in the duck pieces and stir-fry;

8.Stir-fry until shrinkage and whitening, then add 20 grams of cooking wine, soy sauce, refined salt and stir-fry again;

9.Then add 200ml of fresh soup, move the iron pot to a slight heat and simmer for 10 minutes;

10.Seeing that the soup is about 1 10 o'clock, pour the duck blood on the duck pieces, stir-fry while drizzling, so that the duck pieces are sticky with duck blood, add pepper, monosodium glutamate, and stir-fry a little to get out of the pot, put it into the plate, and then pour sesame oil on it.

Tips for making fried blood duck:

1.When slaughtering, the knife does not leave the blood vessels, so that the duck blood flows into the bowl along the knife; 2.When the duck meat is fried, the soup will come out, first decanted out the bowl, burst the water, then put the oil, fry it with a strong fire until the meat color is yellow, and the duck blood is mixed evenly with the decanted juice and then put it in the pot, change to warm fire, and the lumps are ready.