---
title: "Blood Plasma Duck (血浆鸭)"
description: "Blood Plasma Duck is a traditional specialty dish from Wugang, Hunan. The duck meat is fragrant, crispy, and tender; after being soaked in vinegar and blood, even the ginger and chili peppers become sweet and mild rather than spicy. Duck meat and duck blood provide high-quality protein and iron, making it suitable for nourishing the body and replenishing blood."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_xue-jiang-ya.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_xue-jiang-ya/"
---

# Blood Plasma Duck

**血浆鸭 · xuè jiāng yā**

> Time: 2 h · Difficulty: Very Hard · Calories: 2482 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Blood Plasma Duck is a traditional specialty dish from Wugang, Hunan. The duck meat is fragrant, crispy, and tender; after being soaked in vinegar and blood, even the ginger and chili peppers become sweet and mild rather than spicy. Duck meat and duck blood provide high-quality protein and iron, making it suitable for nourishing the body and replenishing blood.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_xue-jiang-ya.jpg)

## Ingredients

- 2000 g Fresh duckling meat (鲜仔鸭肉) — per serving
  - Tip: Choose a tender duckling.
- 250 ml Fresh duck blood (鲜鸭血) — per serving
  - Tip: When slaughtering the duck, add vinegar to catch the duck blood, and stir clockwise with chopsticks to prevent clotting.
- 6-9 slices Ginger (姜) — per serving
  - Tip: Add 1-3 extra slices of ginger depending on your preference for spiciness.
- 6 cloves Young whole garlic (蒜仔) — per serving
  - Tip: Fresh garlic cloves are fine.
- 2 stalks Scallion (香葱) — per serving
  - Tip: Cut and set aside.
- 1000 g Chili pepper (辣椒) — per serving
  - Tip: You can choose green peppers, line peppers, or beauty peppers; add small chili peppers if you like it spicy.
- 200 ml Cooking wine (酒) — per serving
  - Tip: Baijiu with water, beer, or rice wine are all acceptable.
- 10 ml Light soy sauce (生抽) — per serving
  - Tip: Used to enhance umami.
- 30 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Used to remove fishy odor.
- 8 g Salt (盐) — per serving
  - Tip: Used for seasoning.
- 5 g Chicken bouillon powder (鸡精) — per serving
  - Tip: Used to enhance flavor.

### Optional

- 3-6 drops Mountain pepper oil (山胡椒油)
  - Tip: Add according to personal preference.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Pot lid, Chopsticks

## Method (7 steps)

1. **Prepare the Duck Meat** — Cut the fresh duckling meat into small pieces about 3cm. Add cooking wine (Shaoxing) and ginger slices to draw out the blood water.
   - Duration: 10 min
   - Tip: Do not cut the duck meat pieces too large, so they can absorb the flavor better.
   ![Step 1: Prepare the Duck Meat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xue-jiang-ya/step_1.jpg)
2. **Stir-Fry over High Heat** — Heat the wok, add about 100ml of cooking oil, and heat over high heat until the oil is hot. Add the marinated fresh duck meat and stir-fry continuously.
   - Duration: 5 min
   - Tip: The oil temperature must be high enough.
   - Tip: Stir-fry evenly.
   ![Step 2: Stir-Fry over High Heat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xue-jiang-ya/step_2.jpg)
3. **Initial Simmer** — Once the duck meat has completely changed color (visibly turning white), add the wine, then add 200ml of boiling water, just enough to cover the duck meat. Cover with the pot lid and simmer over medium heat for 15 minutes.
   - Duration: 15 min
   - Tip: Watch the water level to prevent it from boiling dry.
   ![Step 3: Initial Simmer](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xue-jiang-ya/step_3.jpg)
4. **Add Ginger and Garlic for a Second Simmer** — After the water comes to a boil, open the pot lid and add the ginger and garlic. Stir-fry once, then cover with the pot lid and continue heating for 10 minutes.
   - Duration: 10 min
   - Tip: Adding ginger and garlic midway enhances the flavor better.
   ![Step 4: Add Ginger and Garlic for a Second Simmer](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xue-jiang-ya/step_4.jpg)
5. **Add Chili Peppers and Duck Blood** — Open the pot lid and add the chili peppers. Stir-fry continuously until the chili peppers are visibly softened. Add the fresh duck blood. At this point, stir-fry continuously to ensure every piece of duck meat and every slice of chili pepper is coated with the duck blood.
   - Duration: 5 min
   - Tip: This is the essence of Blood Plasma Duck.
   - Tip: After adding the duck blood, stir-fry continuously to prevent it from clumping.
   ![Step 5: Add Chili Peppers and Duck Blood](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xue-jiang-ya/step_5.jpg)
6. **Season and Finish** — Stir-fry until the duck blood is visibly black. Add salt, chicken bouillon powder, and scallion. (Those who enjoy mountain pepper oil can add 3-6 drops at this point.) Stir-fry one or two more times.
   - Duration: 2 min
   - Tip: Black duck blood indicates it is fully cooked.
   ![Step 6: Season and Finish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xue-jiang-ya/step_6.jpg)
7. **Serve** — Remove from the wok, plate, and serve.
   - Duration: 30 sec
   - Tip: Best enjoyed while hot.
   ![Step 7: Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xue-jiang-ya/step_7.jpg)

## Tips

- While cooking, watch the water level and adjust the heat to prevent the water from boiling dry and sticking to the wok.
- When adding the fresh duck blood, stir-fry and mix continuously to prevent it from clumping and solidifying into lumps.

## Overview image

![Blood Plasma Duck — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_xue-jiang-ya_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/血浆鸭/血浆鸭.md

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---

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