Chongqing Hotpot's duck blood, cooked just so... the taste is absolutely to die for

How to Enjoy Duck Blood in Chongqing Water Hot Pot

Chongqing Water Hot Pot is a famous local dish. It mixes the spicy taste of Chongqing hot pot with a light and clear broth. Duck blood is a key ingredient in this dish, especially at restaurants like Chaotianmen Alley Hot Pot. It is loved for its soft texture and rich flavor.

1. Nutrition of Duck Blood

Duck blood is rich in iron and protein. It is soft, smooth, and absorbs the soup base very well. This makes every piece full of flavour.

2. How to Cook Duck Blood in Hot Water Pot

• Prepare the Soup Base. The hot pot has two types of soup: one is spicy, and the other is a clear broth. The clear broth is made from chicken or pork bones. It has a light and fresh taste that brings out the natural flavour of the ingredients.
• Cut the Duck Blood: Cut the duck blood into evenly sized pieces. This helps it cook evenly and stay tender.
• Cook the Duck Blood. When the clear broth is boiling, gently put the duck blood into the pot. It cooks quickly—only 3 to 5 minutes. This keeps it soft and smooth.
• Add Flavour. While cooking, the duck blood soaks up the delicious broth. You can add salt, soy sauce, or Sichuan peppercorns to make it even tastier.
• Serve with Vegetables and Dipping Sauce. Add vegetables like spinach or bean sprouts to cook with the duck blood. Use mashed garlic, peppercorn oil, or chilli oil for dipping sauce. This adds more layers of flavour.

Duck blood tastes great in both the spicy and clear broths. It offers a unique and enjoyable taste experience.