Blood Plasma Duck
Blood Plasma Duck is a home-style meat dish at difficulty 5/5 (Expert), about 2482 kcal. .jpg). Ingredients and step-by-step instructions are below, with notes for home cooking.
5 / 5
★★★★★
2482 kcal
Ingredients
- Fresh duckling meat
- Fresh duck blood (Add vinegar when slaughtering the duck to collect it; stir clockwise with chopsticks to prevent coagulation)
- Ginger
- Garlic cloves
- Scallions
- Chili peppers
- Alcohol (or Baijiu, beer, rice wine are all suitable)
- Light soy sauce
- Cooking wine
- Salt
- Chicken bouillon powder
Steps
- Cut fresh duckling meat into approximately 3cm chunks. Add cooking wine and ginger slices to remove the bloodwater/blood foam.
- Heat the wok, pour in approx. 100ml cooking oil. Wait until the oil boils over high heat, then add the marinated duck meat. Stir-fry continuously.
- Once the duck meat has completely changed color (visibly turning whitish), add alcohol, then add 200ml boiling water—just enough to cover the duck meat. Cover with the lid and simmer over medium heat for 15 minutes.
- After the water boils, remove the lid, add ginger and garlic, stir-fry once, then cover and continue heating for 10 minutes.
- Remove the lid, add chili peppers, and stir-fry continuously until the peppers are visibly soft. Add the fresh duck blood at this point. It is crucial to stir continuously to ensure every piece of duck meat and pepper is soaked in the duck blood (this is the essence of Plasma Duck).
- Stir-fry until the duck blood has visibly turned black. Add salt, chicken bouillon powder, and chopped scallions. Stir-fry one or two more times (friends who like mountain pepper oil can add 3-6 drops of mountain pepper oil at this stage).
- Scoop into a serving plate and serve.
Notes
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Blood Plasma Duck is a traditional famous dish from Wugang, Hunan. The duck meat is crispy and tender; after soaking in the vinegar and blood, even the ginger and chilies become sweet, clean, and non-spicy. Duck meat and duck blood provide high-quality protein and iron, making it suitable for nourishing the blood and replenishing the body. This recipe has many steps and requires attention to heat control and stirring, but following the instructions, beginners can complete it in about 2 hours.
Estimated Cooking Difficulty: ★★★★★
Estimated Calories: 2482 kcal
Group: Blood Plasma Duck
Calculation:
Per Serving (Recommended for 2-4 people):
- Fresh duckling meat: 2000g
- Fresh duck blood: 250ml
- Ginger: 6 slices (You can add 1-3 more slices depending on how spicy you like it)
- Garlic cloves: 6 cloves
- Scallions: 2 stalks, chopped for serving
- Chili peppers: 1000g (Depending on spice preference, choose green peppers, long peppers, or bird's eye peppers. For extra spice, add 5-8 minicorns or朝天椒(chili peppers), chopped and reserved)
- Alcohol (Choose one):
- High-proof Baijiu: 50ml + Water: 150ml
- Beer: 200ml
- Rice wine: 200ml
- Light soy sauce: 10ml
- Cooking wine: 30ml
- Salt: 8g
- Chicken bouillon powder: 5g
- During the process, keep an eye on the water level and adjust the stove temperature to prevent the water from evaporating and the pot from sticking.
- When adding fresh duck blood, stir and mix continuously to prevent the blood from clumping or coagulating into blocks.
If you discover problems or流程(food preparation steps) that can be improved while following this guide, please open an Issue or Pull request .