Duck Blood Vermicelli Soup
by Azalea Gourmet
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Half a duck, chop large pieces and cook in boiling water for 2-3 minutes before removing. (Duck sebum is thick and fat. To make the soup lighter, you can slice all the duck skin and fat)
2. Prepare 5 pieces of old ginger, 3 pieces of astragalus, 2 pieces of licorice, 6 pieces of angelica, and a small root of Adenophora.
3. Put water in the casserole, put the duck cubes and the soup in the cold water. After the high heat is boiled, change to low heat and cook for 2 hours. Add 2 tablespoons of salt 30 minutes before cooking. (It is best to choose a large round-bellied casserole for the soup. Fill the soup with water, because about one third of the water will evaporate during the soup. My large casserole has about 8 kg of water)
4. Prepare 80 grams of duck gizzards, 80 grams of duck hearts, 80 grams of duck blood, and 80 grams of duck intestines (I bought them from the supermarket. If you buy fresh ones, clean them and add some salt and Pepper aniseed green onions and wait for 30 minutes to cook.)
5. Prepare a handful of vermicelli and 2 coriander
6. Sauté a few peppercorns with a little oil in the bottom of the pot and fry the duck intestines for 2 minutes. Then add a large bowl of duck soup.
7. Bring to a boil and cook for 2-3 minutes, then add vermicelli.
8. Duck blood does not need to be fried, just boil the vermicelli and add duck blood and a few pieces of duck meat.
9. Add cilantro after cooking. Because the salt in the duck soup is relatively sufficient, you don't need to add salt. If your soup tastes slightly weak, you can add some salt appropriately.
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