Ningyuan Blood Duck [Hunan Ningyuan Specialty]

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

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

Basic introduction of Ningyuan blood duck

Ningyuan blood duck, also known as blood paste duck. It has a rosy color, crispy and refreshing duck meat, and is both spicy, sour, and salty. It is suitable for pairing with wine and rice, and is a distinctive Han cuisine in Ningyuan County, Hunan Province

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

"Ningyuan Blood Duck" is famous for its rosy color, crispy and refreshing taste, and a combination of spicy and salty flavors

Method of making Ningyuan blood duck

1. Main ingredients:

Main ingredients: One water duck (not suitable for old ducks raised for one year. 2-3 month old tender ducks are best, with a weight of 1-1.5kg being optimal), fresh duck blood flowing

Ingredients: salt, ginger, garlic, star anise, ginger, dried chili, beer, duck blood, tender beans, green onions

2. Preparation:

1. Take a live duck, kill it, and use a prepared bowl to collect the duck blood that has flowed out. At the same time, take chopsticks and stir quickly for one to two minutes to prevent it from solidifying

2. Blanch with boiling water, remove hair, and wash thoroughly

3. Cut open the duck belly, remove the internal organs and wash them (after cutting open the duck, it is best not to put it in water before washing)

4. Chop the duck meat and put it in a bowl, being careful not to chop it too big

3. Formal start:

1. Wash the pot, boil the water inside, and do not add oil. Simply pour the chopped duck meat into the pot and stir fry over high heat. After a while, the duck meat inside will start to stir fry and release oil. At this time, add ginger, star anise, sand ginger, and dried chili

2. Continue stir frying. If there is too much oil inside, scoop it out and put it in a bowl until it starts to stick to the pot and the duck meat starts to burn. Add an appropriate amount of salt and mix well

3. Pour in beer and the oil just scooped out, pour in tender beans, cover the pot, and flip it over two to three times during the process

4. Put an appropriate amount of monosodium glutamate into the duck blood and stir. When the soup in the pot is not much, pour the duck blood into the pot and quickly flip it over until all the duck blood is on the duck meat and there is no soup in the pot. Then, use a bowl to scoop it out

5. Sprinkle some chopped green onions on the duck meat

6. Done