Blood Plasma Duck

Method7 steps

1. 1

   Prepare the Duck Meat

   处理鸭肉

   Cut the fresh duckling meat into small pieces about 3cm. Add cooking wine (Shaoxing) and ginger slices to draw out the blood water.

   鲜仔鸭肉切成约 3cm 小块，加料酒、姜片，去除血水。

   ⏱10 min

   • 💡 Do not cut the duck meat pieces too large, so they can absorb the flavor better.鸭肉块不宜切得过大，以便入味
   
2. 2

   Stir-Fry over High Heat

   大火翻炒

   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.

   炒锅烧热，放入约 100ml 食用油，大火待油烧开，放入腌制好的鲜鸭肉，不断翻炒。

   ⏱5 min

   • 💡 The oil temperature must be high enough.油温要足够高
   • 💡 Stir-fry evenly.翻炒要均匀
   
3. 3

   Initial Simmer

   初次焖煮

   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.

   待鸭肉完全变色（肉眼可见泛白），放入酒，再加入 200ml 开水，刚好淹没鸭肉即可，盖上锅盖中火煮 15 分钟。

   ⏱15 min

   • 💡 Watch the water level to prevent it from boiling dry.注意观察水位，防止烧干
   
4. 4

   Add Ginger and Garlic for a Second Simmer

   加入姜蒜二次焖煮

   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.

   水开之后，打开锅盖放入姜蒜，翻炒一遍，盖上锅盖持续加热 10 分钟。

   ⏱10 min

   • 💡 Adding ginger and garlic midway enhances the flavor better.姜蒜在中间环节加入能更好提味
   
5. 5

   Add Chili Peppers and Duck Blood

   加入辣椒与鸭血

   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.

   打开锅盖放入辣椒，不断翻炒，待至肉眼可见辣椒炒软，放入鲜鸭血，此时需要不断翻炒，确保每块鸭肉和每片辣椒都有鸭血的浸润。

   ⏱5 min

   • 💡 This is the essence of Blood Plasma Duck.此乃血浆鸭的精髓
   • 💡 After adding the duck blood, stir-fry continuously to prevent it from clumping.加入鸭血后必须不停翻炒，防止结块
   
6. 6

   Season and Finish

   调味收尾

   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.

   翻炒至肉眼可见鸭血均为黑色，加入盐，鸡精，香葱，（喜欢食用山胡椒油的朋友也可以在此时放入 3-6 滴山胡椒油）再次翻炒一到二次即可。

   ⏱2 min

   • 💡 Black duck blood indicates it is fully cooked.鸭血变黑表示已熟透
   
7. 7

   Serve

   出锅

   Remove from the wok, plate, and serve.

   出锅盛盘，上桌食用。

   ⏱30 sec

   • 💡 Best enjoyed while hot.趁热食用口感最佳