Duck Blood Vermicelli Soup
1.
Wash the freshly slaughtered duck and cut into large pieces. Put the duck pieces, duck liver, and duck gizzards in cold water. Add ginger slices and peppercorns to a boil. Remove the blood foam and blanch the water for about two minutes. Transfer the duck pieces into a clay pot and add boiling water. After the duck is completely covered, add ginger cubes and cooking wine, turn to a low heat and simmer for about 2 hours, add a little salt to serve fresh duck soup. When boiling for half an hour, remember to remove the duck liver and duck gizzards in advance to avoid losing the taste
2.
Put fresh duck blood, cold water into the pot, add a piece of ginger and a few peppers, boil on medium heat and turn to the minimum heat and soak for about 10 minutes until it is dead. Remove and set aside
3.
Soak mung bean vermicelli for half an hour until soft. The duck gizzards and duck liver slices I fished out in advance, I finally cut some cooked duck breasts. Green garlic sprouts diced
4.
Cut the duck blood into strips, blanch it in a pot of boiling water for 1 minute and remove it for later use
5.
In a large bowl, add green garlic sprouts, a little light soy sauce, balsamic vinegar, salt and more white pepper
6.
Put the vermicelli in a pot of boiling water and blanch it for about two minutes until it is cooked through
7.
Arrange the duck blood, duck gizzards, duck liver and duck breast meat and pour it in the boiling fresh duck soup and serve
