"Plasma duck" is a traditional famous food in Shaoyang, which is rich in nutrition, sweet and delicious, sweet and sour, tender and crisp, easy to find seasoning and simple to fry.
The method of frying "plasma duck" is: choose local ducklings weighing about one kilogram, and prepare two or three pieces of ginger, one or two pieces of garlic, three or four pieces of big red pepper (green pepper is also acceptable), one or two pieces of rice vinegar (clear water or sour water plus vinegar is also acceptable) and one or two pieces of sweet syrup as ingredients.
When killing ducks, first flow duck blood into an acid water bowl filled with vinegar and clear water to prevent plasma from coagulating; Then mix ginger and sweet noodle sauce into the pulp and stir evenly; Then, divide the duck into small pieces and fry it with fat for four to five times; Stir-fry the duck in an iron pan; Then, mix pepper and garlic and stir fry; When there is no water in the pot, pour the plasma mixture and monosodium glutamate into the pot and stir-fry while pouring. There are also sweet potatoes (also called cold potatoes) sliced and cooked together, which tastes sweet.
The most authentic is Wugang plasma duck.
Wugang people regard themselves as a feast for the holidays and claim to be expensive, which shows that Wugang people are very practical. Usually, this kind of treatment is rare. Unless a distinguished guest comes to the door and a distant guest returns home, the neighbors will hear the desperate exclamation of a duck. After about half an hour, the sauce smell of blood duck began to spread, and neighbors would stay indoors, fearing that this fragrance that did not belong to them would disturb the peace of their lives.
Of course, it was a long time ago, and it was an era when materials were far from scarce and life was far from guaranteed. Speaking of staying indoors, many people regard it as a joke for dinner today. Nowadays, in this era of extremely rich materials, it has long been a common practice for Wugang people to make duck with blood sauce, and no one regards eating duck with blood sauce as a feast for the holidays.
It is not a feast, but it is an unofficial etiquette to invite foreign guests and friends to eat duck in blood sauce. I always feel that if the guests are not allowed to have a hearty meal at Wugang, the host's heart is empty, as if he owes something.
Duck with blood sauce is a traditional diet in Wugang. The story comes from a certain dynasty. A prince was killed by officers and soldiers and went to a family hiding in the mountains in Wugang. There is no good food at home, but in order to make the prince eat well, he killed the only duck, dug ginger and garlic from the ground, picked peppers and fried them with duck blood. After taking refuge and returning to the mansion, Wang Ye was most grateful for a life-saving meal. What was even more memorable was the duck that was cooked strangely and tasted strange, so he arranged for the cooks to make it again, but none of them could make it. After that, Wang Ye had to visit Wugang again to teach people how to make it by hand. Since then, the blood duck in Wugang has spread to thousands of households.
After eating Wugang blood sauce duck, at the warm invitation of an exceptionally generous friend Wugang, I made a special trip to a place called Banshan by car and had an addiction. The Mid-Levels are ten miles away from downtown. It is a beautiful mountain village at the foot of Yunshan, a 69-year-old blessed land and a national forest park. This mountain village is surrounded by mountains and waters, and Shui Mu B&B is regarded as a paradise for leisure by people who have stayed in the noisy urban area for too long. In this way, in just a few years, the silent mountain village broke the previous silence, learned to listen to outsiders' comments on what they needed, and learned to open their eyes to see what they lacked. Hearing them say that they want to find a place where birds are singing and flowers are fragrant, and seeing them come here in casual clothes, the village becomes clever and attentive. Family after family washed rice in the stream, and the farmhouse restaurant that cooked with firewood went out of the boudoir and began to greet the people, smile at them and talk to them.
The duck with blood sauce bears the brunt, steaming hot, and goes to the table. How far is the dining table from the kitchen, and how long does the smell of duck in blood sauce float.
The first time I ate duck with blood sauce, I had to be confused. This bloody duck is dark and looks really unacceptable. But like the stinky tofu in Changsha, it tastes sweet, sour, tender and crisp after eating. After eating it, I know that this fragrance is unique, fragrant but not stuffy; This spicy taste is different from other spicy tastes, spicy and not worrying. Fat meat, which is usually neglected, has become a hot commodity after being mixed with fried and blood sauce. Put it in your mouth, you won't get tired of chewing, only a mouthful of fragrance comes out. And the ginger inside, after some oil explosion, is wrapped in thick sauce and mixed with the smell of duck meat. At this time, it is no longer just responsible for spices, but has become a "target of public criticism" and has been cleaned up one by one, leaving no "ginger".
I've seen several chefs make their own duck with blood sauce. The method is extremely simple and the materials are very easy to find, but it is not easy to do it well. I have also met some people who want to show their skills to their guests and show them two brushes. When they were rubbing their hands and sweating, the result was that they didn't see any skills. Instead, they made a fool of themselves and ruined a pot of duck meat beyond recognition. Now the most popular farmhouse is Lao Xia Jia, who used to be the village secretary. Perhaps his more authentic approach is the direct cause of his prosperous business: choose a local duckling weighing about one kilogram, and prepare two or three ounces of ginger, one or two ounces of garlic, three or four ounces of red pepper (green pepper is also acceptable), one or two ounces of rice vinegar (vinegar in a jar with clear water or acid water) and one or two ounces of sweet sauce. When killing ducks, firstly, the duck blood will flow into the sauerkraut bowl with vinegar and clear water, so that the plasma will not coagulate; Then mix ginger and sweet noodle sauce into the pulp and stir evenly; Then cut the duck into small pieces of different grades, fry the fat four to five times in a pan, and dissolve a proper amount of lard; Then, stir-fry the duck in oil until you can smell the smell of frying; Finally, mix the pepper and garlic and stir-fry until there is no water in the pot.
Of course, don't rely entirely on the above theory. Spoiling a duck is a trivial matter. If I take responsibility, I will not accept it. The best way is to find a chance to go to Wugang, not only to eat, but also to learn, which is worth it.