Duck Blood Vermicelli Soup

Name: Duck Blood Vermicelli Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Rice noodles; 1 piece Duck blood; 1 piece Duck Zhen; 1 piece Duck liver; 5-6 Oily tofu; A small amount sesame oil; A small amount salt; A small amount Cooking Wine; A small amount Oyster sauce; A small amount Soy sauce; A small amount Sugar; 2-3 Dried chili; 1 piece star anise; 1 small piece Cinnamon; About 20 pepper; 1 piece ginger; 1 piece Bay leaf; A small amount Chicken Essence

by Heart Song Journey

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

It has been more than ten years since I ate duck blood vermicelli soup for the first time in Nanjing. At that time, I participated in a tourist group to visit several places in East China, such as Shanghai, Wuxi, Nanjing, Suzhou and Hangzhou. The places of interest and historical sites visited by tourist groups are usually gazing at the flowers, and then just take a photo to show that you are here. In fact, if you really want to travel, you still need to carry your bag, make appointments with a few close friends, walk the streets and alleys, take pictures and eat while walking, that is the real travel. Hey, it's a bit far away. Talking about group travel, the tour guide will introduce local delicacies, such as Nanjing classic snacks, salted duck, duck blood vermicelli soup and so on. The few of us who are the best are discussing, try to eat as little as possible for dinner, and eat duck blood vermicelli soup on the street at night. At 8 o'clock in the evening, I finally ate the duck blood vermicelli soup that was more in line with the refreshing taste of our southerners. I am a foodie, and I am an expert in copying food. Look, duck blood vermicelli soup is here. "

Duck Blood Vermicelli Soup

1. Prepare the materials

2. Soak the vermicelli in warm water for 30 minutes

3. Put water in a pot, add dried chili, pepper, cinnamon, star anise, bay leaves and ginger to boil

4. Add duck zhen, duck liver, dark soy sauce, light soy sauce, cooking wine, salt, sugar, oyster sauce, marinate slowly over low heat for about 15 minutes, soak for about 20 minutes, remove the slices and set aside

5. Add duck blood to the bone broth, boil the tofu in oil, turn to low heat and simmer for about 8 minutes

6. Add vermicelli, boil the vermicelli, add salt, stir well and then put it in a larger bowl, add the sliced duck duck liver, drizzle with sesame oil, and sprinkle with chopped green onion.