Blood Sauce Duck [Hunan Xinning Specialty]

What is Blood Sauce Duck? Authentic Hunan Xinning specialty: Blood Sauce Duck

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

Basic Introduction of Blood Sauce Duck

Blood Sauce Duck is a traditional famous dish from Shaoyang, Wugang, Xinning, Chengbu and other regions in Hunan Province. It belongs to the Hunan cuisine and tastes sweet, sour, spicy, tender, crispy, delicious, with easy to find seasonings and simple stir frying method. In some places, it is also known as' sauce blood duck '

According to the county annals, it is a dish from the Warring States period. The Xinning County annals can be traced back to a Chu prince who came to the area for inspection. The local official chef didn't know what to do and could only use local ingredients to make it. During the frying process, he accidentally knocked over the duck blood bowl on the stove. The panicked and urgent chef had to make the mistake and stir fry it haphazardly, but it was praised and eventually passed down to future generations. The local cuisine that is more particular about is: ducks are best raised after spring sowing until just before the Dragon Boat Festival, and tender ducks weighing over 2 pounds are the best. It is best to have appropriate fresh Sichuan peppercorns, Hunan cuisine, and chili peppers that are definitely essential! If there is fresh eggplant and stir fried together, it will be even more delicious. It is rich in nutrients, sweet and delicious, with a sweet, sour, spicy, tender, crispy, and delicious taste. The seasoning is easy to find, and the stir frying method is simple. The characteristics of the dish are fragrant, crispy and delicious. Due to the effect of vinegar blood, not only are the duck bones crispy and crunchy, but even the ginger and chili become less spicy and sweeter

Plasma duck can be made all year round, but the best flavor is in autumn. At this time, ducks are neither old nor tender, and they have high-quality tender ginger and red chili peppers. So people in Wugang generally eat plasma duck during the Mid Autumn Festival and Double Ninth Festival. During these two festivals, people wash and dissect ducks everywhere along the canal and the banks of the Zijiang River, and every household is filled with the fragrance of ducks. The people of Wugang treat making blood sauce duck as a feast for themselves during festivals and holidays, praising themselves for their nobility. Normally, such treatment is very rare, unless there are distinguished guests visiting or distant guests returning home

Fragrant, crispy and delicious, due to the effect of vinegar blood, not only the duck bones are crispy and crisp, but also the ginger and chili become less spicy and sweeter

How did the history of blood sauce duck come about

The story comes from a certain dynasty where a prince was in trouble and chased by soldiers to Wugang. He hid in a family in the mountains, but the family couldn't provide good food and vegetables. In order to make the prince eat well, they killed the only duck, dug up ginger and garlic from the ground, picked chili peppers, and then stir fried them all with duck blood. After the prince took refuge and returned home, he was most grateful for the life-saving meal, and even more so for the duck that was cooked strangely but tasted peculiar. He arranged for the chefs to make it again, but unfortunately none of them could make it. Afterwards, the prince had to visit Wugang again and teach people how to make it, and blood sauce duck began to spread to thousands of households from then on

Method of making blood sauce duck

Blood plasma duck is a special type of stir fried duck cooked. To make blood plasma for ducks, it is necessary to mix white vinegar with duck blood (or add salt to the blood) to prevent blood clotting; Secondly, ducks need to be put into the pot with strong firepower; Three seasonings are required. Two jin baby duck, half jin baby ginger, half jin tender red pepper, half jin pot head meat, one or two jin high Baijiu to eliminate fishiness. The knife technique is also very particular. Ducks should be cut into small pieces, ginger should be cut into thin tissue like pieces, and chili peppers should be selected with thick meat and cut into wide silk shapes. After stir frying the duck meat until the blood color is gone, cover it with a lid and let it simmer. Do not add any diced water. Wait for the duck meat to dry before adding chili, ginger slices, and salt and stir frying. When the chili is half cooked, pour in the vinegar blood and stir fry over high heat until the blood is evenly mixed into a sauce color