Stir-fried Blood Duck with Young Ginger

Stir-fried Blood Duck with Young Ginger

　　Stir-fried Blood Duck with Young Ginger is also a distinctive and famous dish in Jiahe. It is said to have originally been a “lazy dish,” but now it has become indispensable at banquets. “Stir-fried Blood Duck with Young Ginger — once you taste it, you’ll want more.” The common way to prepare blood duck is to use a free-range duck that is neither too tender nor too fatty. When the duck meat is cooked and there is still some broth left in the pot, the prepared duck blood is slowly poured in, stirred several times until the blood evenly coats the duck meat, and then the dish is taken off the heat.