Ma La Ya Xue (spicy Braised Duck Blood)

Ma La Ya Xue, or Spicy Braised Duck Blood, is a classic dish from Anhui Cuisine known for its bold flavors and unique ingredients. This dish is a perfect combination of spicy, savory, and numbing flavors, making it a popular choice for those who enjoy bold and adventurous dishes.

Ma La Ya Xue (spicy Braised Duck Blood)

Ingredients

  • 500g duck blood
  • 200g duck gizzards
  • 50g ginger, sliced
  • 3 cloves garlic, minced
  • 2 green onions, chopped
  • 1 tbsp Sichuan peppercorns
  • 2 tbsp doubanjiang (broad bean paste)
  • 1 tbsp soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 tsp sugar
  • 1 cup chicken broth
  • 2 tbsp vegetable oil
  • 1 tsp cornstarch
  • 1/4 cup water

Instructions

  1. Heat vegetable oil in a wok over medium heat. Add ginger, garlic, and green onions. Stir-fry until fragrant.
  2. Add duck gizzards and stir-fry for 3-4 minutes until slightly browned.
  3. Add doubanjiang and Sichuan peppercorns. Stir-fry for another 2 minutes.
  4. Pour in the chicken broth, soy sauce, cooking wine, and sugar. Bring to a boil.
  5. Add duck blood to the wok and simmer for 30 minutes, stirring occasionally.
  6. In a small bowl, mix cornstarch and water to create a slurry. Pour the slurry into the wok and stir until the sauce thickens.
  7. Transfer the spicy braised duck blood to a serving dish and garnish with chopped green onions.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
15g
Fat
12g
Carbohydrates
20g

Supplies

Wok Cutting board Knife Measuring spoons Measuring cups

Tools

Stovetop

Serving suggestions

Serve the Ma La Ya Xue with steamed rice and a side of pickled vegetables for a complete meal.

Tips & tricks

For a spicier kick, add more Sichuan peppercorns and doubanjiang according to your taste preference.

Cost

$15