How to make duck blood and rice noodle soup

Duck BloodVermicelli is a famous snack from Nanjing flavor Snacks made from duck blood,duck intestines, and duck liver, combined with duck soup and vermicelli. It has a fresh and delicious taste, and is very popular.

Duck Blood Vermicelli Soup Features

1. Vermicelli cooked in old broth, combined with duck blood, duck liver, and duck intestines, seasoned with garlic juice, chili sauce,soy sauce, and vinegar. A small bowl of vermicelli soup contains the deliciousness of duck, which is truly "as described". 2. First, add

ginger slices to cold water, and put in duck liver, intestines, heart, and other organs to remove blood, then use braised broth to braise for about 1 hour over low heat. 3. Boil water in a pot, add duck blood, and cook until boiling.

4. Boil duck bone soup in a pot, add duck blood and cook until boiling, then add the soup to the bowl.

5. Cook vermicelli in boiling water until soft.

Add the vermicelli to the soup bowl, and add all seasonings andcoriander,ginger paste, and chopped braised duck organs. Cooking techniques

1. Duck is a cold-blooded animal with a strong fishy smell, so when making it, don't forget to add a lot of ginger.

2. Duck organs also need to be handled very carefully.

They must be thoroughly cleaned and blanched to remove blood. How to make Duck Blood Vermicelli Soup

Ingredients

Preparation 1 duck, 1 bundle of vermicelli,

chives 1 small bunch, 1/2 teaspoon of salt, 3 pieces of ginger, pepper to taste, 1 tablespoon of rice wine, 1 tablespoon of light soy sauce, 1 teaspoon of vinegar,white pepper 1 teaspoon,chili oil to taste, water to taste.Method 1. Wash and cut a fresh duck into large pieces. Put the duck pieces, duck liver, and

duck intestines

into a pot with cold water, add ginger slices and pepper, and boil. Skim off the foam and blanch for about 2 minutes. Remove the duck pieces and place them in a pot pour cold water over the duck, add ginger and rice wine, and bring to a boil over high heat. Reduce the heat to low and simmer for about 2 hours. Add a little salt to make fresh duck soup.When the soup simmers for about 30 minutes, remember to take out the duck liver and duck intestines in advance to prevent them from losing their texture. 2. Fresh duck blood, add cold water, a piece of ginger, and a few peppercorns, and cook over medium heat until boiling, then reduce the heat to the lowest setting and simmer for about 10 minutes until cooked through. Remove and set aside.3. green bean vermicelli, soak for half an hour until soft. Cut the pre-removed duck intestines and duck liver into slices. I also chopped some braised duck meat that I had cooked earlier.chives

cut into pieces.

4. Cut the duck blood into pieces, add to boiling water and blanch for 1 minute, then remove and set aside.5. In a bowl, add chives, a little light soy sauce, vinegar, salt, and plenty of white pepperto taste.6. Add vermicelli to boiling water and cook for about 2 minutes, then add to the seasoning bowl. 7. Arrange duck blood, duck intestines, duck liver, and braised duck meat, and pour over the boiling fresh duck soup to complete.

4. Slice the duck blood and blanch in boiling water for 1 minute. Remove and set aside.

5. In a bowl, combine scallions, a little light soy sauce, rice vinegar, salt, and plenty of white pepper.Black pepper.

Cook the vermicelli noodles in boiling water for about 2 minutes. Add to the bowl with the sauce.

Arrange the duck blood, duck gizzard, duck liver, and duck meat. Pour over boiling duck broth and serve.