Description
A classic Taiwanese night market Xiaochi where 'Duck Blood' (pudding-like coagulated duck blood) is slowly simmered in a bright red super-spicy broth scented with Sichuan peppercorns, chilies, and herbs.
Restaurants serving Spicy Braised Duck Blood
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Duck blood(Yaxue)
- Sichuan peppercorns
- Doubanjiang
- Dried red chilies
- Medicinal spices
Instructions
- [Authentic Recipe]
- [Duck Blood Prep] Cut fresh duck blood into large blocks, parboil briefly on low heat with scallions and ginger to remove odor (boiling creates pores and ruins the smooth texture).
- Heat beef tallow (or oil) in a wok, slowly sauté doubanjiang, dried red chilies, and Sichuan peppercorns to make 'Mala Oil'.
- Add medicinal spices like star anise, cassia, and licorice, pork bone broth, soy sauce, and rock sugar, bringing to a boil.
- Toss in the parboiled duck blood, simmer very slowly on low for about
- hour.
- Turn off heat, let rest in the broth for hours so the super-spicy umami penetrates to the core while maintaining a smooth texture.
- Plate and scatter chopped scallions and cilantro.
Learn more Spice, substitutes, tips
Key spices
Sichuan pepper numbing and Medicinal aroma
Substitutes at Japanese supermarkets
Silken tofu (texture is completely different)
Pairing
Cold Sweet Soy Milk(to extinguish heat)
Trivia
[Hardcore] Japanese people are shocked hearing 'blood', but it has zero liver-like smell or dryness; the texture is purely 'slightly firm silken tofu' or 'pudding'. Taiwanese people's ultimate partner for Mala flavor.
Eating tips & etiquette
[Unique Eating] Scoop the duck blood with a spoon, pop the silky block in your mouth, and drink beer while getting burned by the 'hot super-spicy Mala broth' overflowing when bitten!
Allergen
Soy, Wheat