Yongzhou blood duck

Synonym Ningyuan Duck General refers to Yongzhou Blood Duck

Historical Summary

In the early days of the Taiping Heavenly Uprising Ok, so that the people will kill the enemy after eating enough.

The chef is long, when the duck is cooked: Since the time is in charge of the duck, it will definitely affect the appetite of everyone, and it is not very mistaken that the military plane is in danger.

In order to take into account the big chair, in order to protect the life, the chef is in a hurry, and the duck blood is full of ducks in the pot.

to the banquet time, a bowl of bowls of duck blood, all the ends of the table. As a result, everyone's appetite is open, and all the people have a tightness, and naturally dawn is a great victory.

Celebration feast, some people ask the chef what is done last night, the old cook is not coming. Finally, Hong Xiuquan's sister fluttering said: it is called it "Yongzhou Blood Duck".

, "Yongzhou Blood Duck" is named, and has been passing to the moment, after passing through the Yongzhou Kitchen Community, it is carefully prepared, "Yongzhou Blood Duck" is in its unique taste. Listed.


practice 1


duck 2000 grams.

pepper 1 gram, ginger, 4 grams of salt, pepper (red, pointer, dry) 5 grams, 3 grams of MSG, 15 grams of small onions, 25 grams of garlic (white skin), 30 grams of peanut oil 10 grams of sesame oil, 35 grams of cooking wine, 4 grams of soy sauce.

Features: This dish duck blood brown black ruin is bright, black and red, flavored, delicious, stunned, salty, and premium, Zuo wine is suitable.


1, take a net bowl, first install 15 grams of cooking wine, kill the duck, let the blood flow into Inside the bowl, mix well with chopsticks;

2, then immersed the duck in the boiling water, then the hair can be seen, dig out the internal organs, cut into 1.8 cm in the block, and use the bowl Hospitality (head, feet, wings, internal organs, etc.);

3, ginger is washed, cut into 1.2 cm square sheet;

4, onion to root, Wash, use onion white cut into 1.2 cm long segment;

5, dry red pepper is skewed into 0.9 cm long;

6, garlic wrap is half a half, one and put it into In the net bowl;

7, the iron pan is hot and hot, pour the peanut oil, burn to 70% heat, pour the chopped ginger, onion, garlic, dried red pepper into the speculation The fragrance, then poured into the duck tub and stir-fry;

8, stir-fry until the contraction is white, then add 20 grams, soy sauce, salt and salt;

9, then add fresh soup 200 ml, simmer for 10 minutes to move the iron pot;

10, see the soup of 1/10, put the duck blood on the duck, while the draft is blown, make the duck block stick Full duck blood, add pepper powder, monosodium glutamate, slightly stir-fry, in the pan, and then put on the sesame oil.


1, the knife does not leave the blood vessels when slaughter, so that the duck blood is inserted into the bowl;

Yongzhou blood duck

2, fried When the duck meat, I will go out, first put in a bowl, explode the water, then put the oil, stir fry with the flesh, the duck blood is mixed with the juice, and the hot fire is changed. become.

practice 2

main material

Light duck 1, ingredient: eggplant, green pepper, duck blood


salt, monosodium glutamate, onion, ginger, coriander, rice wine, soy sauce, rice vinegar


1, with a bowl of salt (depressed in the duck size), take a duck, slaughter it, and use the prepared bowl to complete the duck blood, The duck blood will be quickly stirred for one to two minutes while the chopsticks is used to avoid solidification;

2, with the boiled water, water temperature should not be too high, hot, wash;

< P> 3, cut the duck belly, remove the internal organs is washed (after the duck code, do not clean it again);

4, picking up the duck meat is installed with a bowl, pay not too much Big, it is best to pull the duck leg.

Production process

1, the light duck is washed, and the small piece is smashed, and the water is drained.

2, eggplant, green and red peppercorns are often used (hob cutting) ginger slices, onion cutting.

3, the eggplant must be cut into small squares,

4, the pot is placed on the fire, add the ginger, add the duck, stir fry 3-5 minutes to join rice wine fishy.

Yongzhou blood duck (29)

5, green pepper turns into the fry, add eggplant to salt, soy sauce fry until 8 mature add duck blood Cooked, lower onions and parsley add flavor, pour a small vinegar (depending on the taste of a human taste, you can first add it first, then add it), then you can make a pan.

practice three


1, the duck is selected for 3 months old duck, 2-3 kg.

2, chili needs a more spicy, green and white.

3, bitter gourd needs to be slightly bitter. Note: (can also use eggplant, pea, peanut, konjac tofu, can match it according to your own preferences)

4, pepper is crushing, foaming, desert.

5, ginger is chosen to be fresh.

6, appropriate amount of tea oil, salt, cooking wine, pepper.

7, when 鸭 放 放, you need to put 30 grams of high quality rice vinegar in the bowl, but also need to remove the buttocks of the duck. If you put it in the pan, there will be a smell, which may Impact appetite and taste.


1, put the hair-made light duck in the boiled water, add some cooking wine for 2 minutes, take it out, Chuade 1CM Small block spare.

2, open fire, put the tea oil when the tea oil is smoked, and the ginger fire is stir fry for 3 minutes.

3, lower peppers, bitter gourd fry for 2 minutes, then put it in the duck block, and stir fry for 2 minutes.

4, add appropriate amount of salt, pepper water, pepper, and fry for 1 minute.

5, the pan is discharged.

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