Feast holiday must-have: Hunan Yongzhou blood duck

Hunan Yongzhou blood duck is a traditional Han Chinese dish in Yongzhou, Hunan, the taste is also very delicious, the blood duck is also has duck blood in which retained, Yongzhou blood duck is a long history, you want to understand this dish? This issue of Hunan culture to take you to understand the Yongzhou blood duck.

Yongzhou blood duck is a traditional Han Chinese dish in Yongzhou, Hunan Province. It has the characteristics of delicious, appetizing and cooling blood. Yongzhou blood duck is divided into a variety of, there are Tao County, Xintian, Ningyuan, Lanshan and other multiple sayings. It has the characteristics of delicious, appetizing and cooling blood. After generations of Yongzhou culinary elites to study, elaborate cooking, "Yongzhou blood duck" is famous for its unique flavor.

Almost every family in the region makes this dish. There is a beautiful story about the origin of "Yongzhou Blood Duck".

According to legend, at the beginning of the Taiping Rebellion, Hong Xiuquan, the leader of the Taiping Army, captured the city of Yongzhou, and the local people went to the army and cooked with the cooks to comfort the rebels. However, when the ducks were killed and plucked, the fine hairs on the ducks could not be pulled out cleanly. At this time near the opening of the feast, an old cook from the Ningyuan wisdom, first of all, the duck meat cut into blocks, frying pot and then raw duck blood into the duck meat, continue to fry mixed into a paste, so that the duck block on the fine hairs naturally can not be seen.

To the feast time, a bowl of duck dishes mixed with duck blood all served on the table. At this time, someone asked the old cook what this dish, the old cook stammered and could not answer. Finally or Hong Xiuquan sister Hong Xuanjiao said: call it "Yongzhou blood duck" it. So "Yongzhou blood duck" has been named, and has been passed down to this day.

Main Ingredients:

1 duck, ingredients: eggplant, green and red peppers, duck blood, salt, monosodium glutamate (MSG), green onion, ginger, coriander, rice wine, soy sauce, rice vinegar (vinegar is a must, otherwise it is not the Yongzhou blood duck).

Preparation procedures:

1, light duck wash, chopped into small pieces (relatively fine), drain the water standby.

2, eggplant, green and red peppers cut home-like (hobnail cut) ginger slices, scallions cut into sections.

3, eggplant shall be cut into small cubes.

4, the pot on the fire add oil to heat, put ginger slices stir incense and add duck, stir fry 3-5 minutes to add rice wine to fishy.

5, green and red peppers stir-fried raw, add eggplant with salt, soy sauce seasoning stir-fried to 8 mature add duck blood stir-fried cooked, under the green onions and parsley with monosodium glutamate seasoning, pour a small amount of vinegar (depending on personal taste, you can start with a small add some, and then gradually add), stir-fried to cook the pan.