The moment you taste braised duck blood, the first thing you notice is its delicate texture, soft yet chewy. As you chew, the delicious juice released from the duck blood fills your mouth, leaving a lingering flavor. Combined with the sweet taste of duck meat and the richness of the seasonings, it creates an irresistible culinary feast. Braised duck blood not only satisfies the taste buds but also holds significant nutritional value. Duck blood is rich in protein, iron, calcium, and other nutrients, which are beneficial for replenishing blood and strengthening the body. Furthermore, braised duck blood is believed to have heat-clearing, detoxifying, nourishing, and moisturizing effects, contributing to overall health benefits.
Ingredients for Braised Duck Blood
| Duck blood | 300g |
| Red pepper | 30g |
| Green pepper | 30g |
| Ginger | 8g |
| Garlic | 7g |
| Chopped pepper | 10g |
| Cooking wine | 5g |
| Salt | 3g |
| Bean paste | 10g |
| Chili paste | 10g |
| Pepper powder | 1g |
| Sugar | 1g |
| Chili powder | 5g |
| Light soy sauce | 5g |
| Dark soy sauce | 1g |
| Starch | 6g |
| Sesame oil | 8g |
Steps:
1.First, prepare a piece of duck blood and cut it into diamond-shaped pieces. Place them in a bowl. Prepare one red chili pepper, remove the seeds, and cut it into diamond-shaped slices. Cut half a green bell pepper into diamond-shaped slices as well and add them to the bowl. Cut a small piece of ginger into ginger slices, then mince it. Take a few cloves of garlic, crush them, and chop them into garlic paste. Cut two red chopped peppers into chili flakes and set aside.
2.Once all the ingredients are ready, let’s start cooking. First, blanch the duck blood. Boil some water in a pot and add the duck blood. Pour in 5g of cooking wine and bring the water to a boil. Add 3g of salt. Let it cook for 30 seconds, then remove the duck blood and rinse it with cold water.
3.Heat oil in a pan until hot, then add minced ginger and garlic. Stir-fry quickly until fragrant. After that, remove from heat and add 10g of doubanjiang (broad bean paste) and 10g of chili paste. Mix well, then add 2g of green chili peppers. Continue stir-frying until the oil turns red, then add an appropriate amount of water.
4.Once the soup has come to a boil, it’s time to season. Add 5g of cooking wine, 1g of pepper, 1g of sugar, and 5g of chili powder. Then add the duck blood and cook for 2 minutes until it absorbs the flavors. Add 5g of light soy sauce and 1g of dark soy sauce to adjust the color.
5.Once the duck blood is well-seasoned, add the green and red bell peppers and continue stir-frying. Cook the peppers until slightly crisp, then thicken the sauce with a small amount of water starch. Increase the heat to reduce the sauce until it becomes thick and sticky. Finally, drizzle a little sesame oil for added glossiness. Mix well and transfer to a serving plate.
Tips
1.Duck blood preparation: Before handling duck blood, soak it in cold water for a while to remove excess blood. Then cut it into appropriate-sized pieces. If you want a softer and smoother texture, you can soak the cut pieces in starch water for a while before blanching.
2.Stir-frying the seasonings: When stir-frying the seasonings, pay attention to controlling the heat. Use high heat to quickly stir-fry minced ginger, garlic, and doubanjiang (broad bean paste) to enhance their aroma. However, be careful not to burn or stick the seasonings to the pan.
3.Seasoning technique: Adjust the proportion of ingredients according to your personal taste when seasoning. Add an appropriate amount of cooking wine, soy sauce, and sugar to balance the flavors. If the taste becomes too salty, you can dilute it with some water.
4.Cooking time: To allow the duck blood to absorb the flavors fully, it is recommended to extend the cooking time slightly during simmering. This allows the duck blood to soak up more of the savory sauce.
5.Vegetable pairing: Braised duck blood can be cooked with vegetables or other ingredients to enhance the texture and nutritional value. Common vegetable pairings include tofu, green and red bell pepper slices, and black fungus (wood ear).
Braised duck blood is a delicious dish that excels in color, aroma, and taste. Not only is it nutritionally rich, but it also has a unique texture. If you haven’t tried this delicacy yet, why not give it a try? I believe you’ll fall in love with its exquisite flavor and nutritional value.