Blood Duck

Blood Duck

　　Blood Duck

　　Blood Duck, a traditional and distinctive delicacy from Wugang, is nutritious, sweet, and flavorful. It tastes sweet, tangy, spicy, tender, crispy, and delicious. The ingredients are easy to find, and the cooking method is simple.

　　The method for cooking Blood Duck is as follows: select a local young duck weighing about one kilogram, prepare two to three taels of young ginger, one tael of garlic, and three to four taels of fresh red chili peppers (green chili can also be used), one tael of rice vinegar (vinegar essence mixed with water or sour water is also acceptable), and one tael of sweet sauce as seasonings.

　　When slaughtering the duck, first let the duck blood flow into a bowl of acidulated water made with vinegar and water to prevent the plasma from coagulating. Then mix the young ginger and sweet sauce into the plasma until well blended. Next, cut the duck into small pieces by joint. Melt four to five taels of fatty pork in the pan, then stir-fry the duck pieces in an iron wok. Add the chili peppers and garlic, stir-fry and simmer until cooked. When there is no water left in the wok, add the plasma mixture and MSG, stirring continuously as you pour it in. Once the plasma is cooked through, remove from the wok and serve. The dish is fragrant, sweet, tender, and delicious.