Duck Blood Cake

Duck Blood Cake

　　 Ingredients: One tender young duck, glutinous rice, red chili peppers, salad oil, salt, monosodium glutamate (MSG), white spirit, sweet bean paste, chili oil, sesame oil, slices of young ginger, dried chili segments, chopped scallions.

　　 Preparation: ① Wash the glutinous rice and soak in warm water for 1–2 hours; cut the red chili peppers into chunks and set aside. ② Slaughter the duck:

　　Pour the duck blood over the drained glutinous rice, then chop the cleaned duck into pieces and set aside. ③ Mix the duck blood into the glutinous rice, steam until cooked, then press into strips and deep-fry in oil heated to 150°C (medium heat) until golden brown. Drain, let cool, then slice thickly. ④ Heat oil in a wok, stir-fry the duck pieces until the meat is nearly falling off the bone, add white spirit, salt, sweet bean paste, slices of young ginger, red chili chunks, dried chili segments, and water. Add the duck blood cakes and simmer until well flavored. Drizzle with chili oil and sesame oil, transfer to a bowl, sprinkle with chopped scallions, and serve.