Sichuan-Style Spicy Duck Blood and Beef in Chili Broth

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A fiery Sichuan classic featuring tender cubes of duck blood, thinly sliced beef, and crisp vegetables swimming in a deeply spiced chili broth blanketed with sizzling hot oil. The bold mala heat comes from layered dried chilies, Sichuan peppercorns, and slow-toasted bean paste for an unforgettable numbing-spicy experience.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 32 gFat
• 6 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 5 gSugar
• 34 gProtein
• 1180 mgSodium
• 760 mgPotassium
• 180 mgCalcium
• 9 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the main ingredients

• 300 g fresh duck blood, cut into 1.5 cm cubes
• 200 g beef sirloin, sliced paper-thin against the grain
• 150 g beef tripe, cleaned and thinly sliced
• 200 g lotus root, peeled and thinly sliced
• 150 g fresh bean sprouts, rinsed
• 100 g shiitake mushrooms, sliced
• 1 small block (200 g) firm tofu, cut into cubes
• 50 g glass noodles, soaked in warm water

For the broth and seasoning

• 6 cups chicken or pork stock
• 3 tbsp Pixian doubanjiang (broad bean paste)
• 1 tbsp fermented black beans, rinsed and chopped
• 2 tbsp Shaoxing wine
• 1 tbsp Chinkiang black vinegar
• 1 tsp sugar
• 6 garlic cloves, minced
• 1 inch ginger, sliced
• 2 star anise, 1 small cinnamon stick, 2 bay leaves

For the sizzling chili oil finish

• 1/2 cup neutral vegetable oil
• 1/3 cup chili oil with sediment
• 25 g dried red chili peppers, snipped into 1 cm pieces
• 2 tbsp Sichuan peppercorns
• 4 scallions, white parts only, sliced
• 1 tbsp toasted sesame seeds
• Fresh cilantro, for garnish

Directions

1. Bring a pot of water to a gentle boil. Blanch the lotus root, bean sprouts, mushrooms, and duck blood cubes separately for 1-2 minutes each until just tender. Drain and arrange the vegetables and blood over the glass noodles in a wide shallow serving bowl.
2. Heat 2 tbsp of vegetable oil in a wok over medium-high heat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Stir in the doubanjiang and fermented black beans and cook for 2 minutes until the oil turns deep red and smells nutty.
3. Pour in the stock, add the star anise, cinnamon, and bay leaves, and bring to a vigorous boil. Season with Shaoxing wine, black vinegar, and sugar, then reduce heat and simmer for 10 minutes to meld the flavors. Taste and adjust salt as needed.
4. Increase the heat back to a rolling boil. Slide in the beef slices one by one, stirring gently so they separate, and poach for 1-2 minutes until just cooked through. Add the tripe for the final 30 seconds. Ladle everything over the arranged vegetables and blood in the serving bowl.
5. Prepare the sizzling topping: heat the vegetable oil and chili oil together in a small saucepan over medium heat until shimmering. Add the dried chili pieces and Sichuan peppercorns and let them sizzle for 30-45 seconds until the chilies darken to a deep brick red without burning. Immediately scatter the scallion whites and sesame seeds over the dish and pour the smoking-hot spiced oil evenly over the top. Garnish with cilantro and serve at once.

Cook’s Notes

• Fresh or vacuum-seared duck blood from a Chinese market is essential; if unavailable, chicken blood or pork blood cubes work as substitutes, though flavor will be milder.
• Slice the beef while partially frozen for paper-thin pieces that cook in seconds and stay tender in the spicy broth.
• For a less incendiary version, cut the dried chilies in half and shake out the seeds before toasting, or halve the Sichuan peppercorns.
• Always pour the hot oil over the dish at the very last moment – that sizzle is what carries the aromatic Sichuan fragrance to the table.
• Serve with steamed white rice or Mantou buns to balance the intense heat and soak up the rich chili broth.

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