Yongzhou Blood Duck [Hunan Yongzhou Specialty]

What is Yongzhou Blood Duck? Authentic Hunan Yongzhou specialty: Yongzhou blood duck

Content summary:Do you want to know what Yongzhou blood duck is? This article is a detailed introduction to the special product of Yongzhou, Hunan Province - Yongzhou Blood Duck. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yongzhou Blood Duck. The full text takes about 6 minutes to read, mainly including the basic introduction of Yongzhou Blood Duck and its nutritional value? How did the history of Yongzhou Blood Duck come about? The production method of Yongzhou blood duck, etc

Basic Introduction to Yongzhou Blood Duck

Yongzhou Blood Duck is a traditional Han Chinese famous dish in Yongzhou, Hunan. There are various types of blood ducks in Yongzhou, including Dao County, Xintian, Ningyuan, Lanshan, and others. In the local area, almost every household will make this dish. It has the characteristics of deliciousness, appetizing and blood cooling

3. Duck meat contains about 16%~25% protein, which is much higher than animal meat. Duck meat has moderate fat content, about 7.5%, which is lower than pork. Its fatty acids include unsaturated fatty acids and short chain saturated fatty acids, with a low melting point and relatively high digestion and absorption

How did the history of Yongzhou Blood Duck come about

Method of making Yongzhou blood duck

Ingredients: 2000 grams of duck<1 gram of pepper powder, 6 grams of ginger, 4 grams of salt, 5 grams of chili (red, pointed, dry), 3 grams of monosodium glutamate, 15 grams of scallions, 25 grams of garlic (white skin), 30 grams of peanut oil, 10 grams of sesame oil, 35 grams of cooking wine, and 4 grams of soy sauce

Operation:

1. Take a clean bowl, first fill it with 15 grams of cooking wine, kill the duck from under the neck with a knife, let the duck blood flow into the bowl, and stir well with chopsticks

2. Soak the duck in boiling water and blanch it for a while. Then, cut the duck's fur into sections, dig out its internal organs, and cut them into 1.8cm square pieces with a knife. Place the duck in a bowl and set it aside (head, feet, wings, internal organs, etc. are not needed)

4. Remove the roots and whiskers from the scallions, wash them thoroughly, and cut the scallion white into small pieces 1.2 centimeters long; 5. Cut the dried red chili pepper into a 0.9cm long strip; 6. Cut all the garlic cloves in half and put them together in a clean bowl

7. Heat an iron pot over high heat, add peanut oil, and when it's 70% hot, stir fry the sliced ginger, scallions, garlic, and dried red peppers until fragrant. Then add duck chunks and stir fry together

8. Stir fry until it shrinks and turns white, then add 20 grams of wine, soy sauce, and salt before stir frying; 9. Then add 200ml of fresh soup and simmer the iron pot over low heat for 10 minutes<10. When about 1/10 of the soup is left, pour duck blood over the duck chunks and stir fry while pouring to make the duck chunks sticky with duck blood. After pouring, add pepper, monosodium glutamate, and stir fry briefly before removing from the pan. Transfer to a plate and drizzle with sesame oil to serve