Famous duck with blood sauce(chi ming xue jiang ya )

Famous duck with blood sauce

Introduction:

Production steps:

Step 1: a duck, (chopped into small pieces) duck blood (when killing ducks, put a spoon of salt or white vinegar in the small bowl, and then fill the duck blood, so as to avoid the coagulation of the duck blood.

Step 2: slice ginger, red pepper and garlic (the more the better).

Step 3: start the frying pan, fry the duck's head and feet which are not easy to be cooked, put in other pieces of duck, stir fry and add rice wine to taste.

Step 4: after fragrant, add ginger, green pepper, sweet sauce, monosodium glutamate, do not put salt, put salt in duck blood, and then add duck blood.

Step 5: stir fry over low heat until the duck blood sauce is on top, but the heat should be controlled, otherwise the duck blood is too old.

Step 6: get out of the pot.

Materials required:

Fresh young duck: 1

Duck blood: right amount

Pork: 100g

Green pepper: 50g

Ginger: 100g

Sweet sauce: 20g

Salt: right amount

Red pepper: 50g

Note: when killing ducks, put a spoon of salt or white vinegar in the small bowl. Characteristics: the meat is crisp, fragrant, spicy, crisp, smooth, tender and nutritious,

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chi Ming Xue Jiang Ya