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