Duck Blood Vermicelli Soup
1.
Cut the duck frame into pieces.
2.
Add ginger slices and water.
3.
Bring to a boil, turn to low heat and cook for 40 minutes.
4.
Boil until the soup is thick and white.
5.
Soak the vermicelli in water for later use.
6.
Prepare duck blood, duck gizzards, duck intestines, duck livers, duck hearts and tofu puffs.
7.
Cut the cooked duck intestines into small sections and slice the duck liver, duck gizzard, and duck heart.
8.
Cut the tofu bubble into the middle.
9.
Cut the duck blood into thick slices.
10.
Pour the duck blood into the pot and cook for 2 minutes, then remove.
11.
Pour an appropriate amount of duck soup into the pot and bring to a boil over medium heat.
12.
After the pot is boiled, add salt and blanched duck blood.
13.
Boil for 2 minutes, add the soaked vermicelli, and cook until transparent. 14 15
14.
Add tofu bubble and cook for 2 minutes.
15.
Take a bowl and add chicken bouillon with chili oil and rice vinegar and pepper.
16.
Put the duck blood vermicelli soup into a bowl.
17.
Add duck intestines, duck liver, duck heart and duck gizzards.
18.
Garnish with coriander.
Tips:
Duck soup can be boiled on a small fire on a duck rack, if not, you can use clean water instead. Duck liver, duck intestines, duck gizzards, duck heart, I bought freshly matured food, or you can make your own. Chili oil can be added as you like
