「Blood-Coated Duck」

Ingredients and amounts

• 2000g fresh young duck meat
• 250ml fresh duck blood
• 6 slices ginger (add 1-3 more slices if you prefer spicier)
• 6 cloves garlic
• 2 scallions, chopped
• 1000g chili peppers (green peppers, line peppers, or beauty peppers; add 5-8 bird's eye or朝天椒 if you like it spicier), chopped
• 50ml high-proof baijiu + 150ml water, or 200ml beer, or 200ml rice wine (choose one)
• 10ml light soy sauce
• 30ml cooking wine
• 8g salt
• 5g chicken bouillon

Step-by-step method

1. 1

   Step 1

   Cut the fresh young duck meat into 3cm pieces. Marinate with cooking wine and ginger slices to remove blood.

2. 2

   Step 2

   Heat a wok over high heat, add about 100ml cooking oil. When the oil is hot, add the marinated duck meat and stir-fry continuously.

3. 3

   Step 3

   When the duck meat has completely changed color (turns white), add the chosen alcohol, then add 200ml boiling water until the duck is just submerged. Cover and cook over medium heat for 15 minutes.

4. 4

   Step 4

   When the water boils, uncover, add ginger and garlic, stir once, then cover and continue cooking for 10 minutes.

5. 5

   Step 5

   Uncover, add the chili peppers, and stir-fry continuously until the peppers soften. Add the fresh duck blood and stir-fry constantly, ensuring every piece of duck and pepper is coated with blood (this is the essence of Blood-Coated Duck).

6. 6

   Step 6

   Stir-fry until the duck blood turns black. Add salt, chicken bouillon, and scallions (add 3-6 drops of Litsea cubeba oil if desired). Stir-fry once or twice more.

7. 7

   Step 7

   Remove from heat, plate, and serve.