1. Prepare all the ingredients: duck blood, duck liver, duck intestines, sweet potato vermicelli, fresh mushrooms, tofu bubble, square leg, small cabbage heart, duck soup, salt, white pepper, and chicken essence.
2.
practice:
Rinse the vermicelli, soak in warm water and cut it softly.
3. Duck blood is raised in cold water and then cut into small pieces.
4. After the duck liver is blanched and washed, add green onions, ginger, salt, cooking wine, and fresh soup, then let it cool and slice.
5. Cut the duck intestines into long strips with scissors, remove dirt and oil from the intestines, wash them with salt and vinegar repeatedly, then blanch them, rinse and cut them for later use.
6. Wash the cabbage heart, and tear open the tofu bubble (conducive to absorbing the soup) and set aside.
7. Wash and slice fresh mushrooms.
8. Cut the square leg into several pieces for later use.
9. Put the duck soup in the pot and bring it to a boil (you can also use fresh soup or chicken soup if you don't have one).
10. Add mushroom slices one by one.
11. Put in the cut pieces of duck blood.
12. Put in the soaked fans.
13. Put in the sliced duck liver.
14. Add tofu puffs and small choy sum.
15. Finally, add the duck intestines and bring the duck soup to a boil again.
16. Season with salt, chicken essence, and sprinkle with white pepper, chopped coriander leaves or chopped green onion according to personal preference.
17. It’s out of the pot, let’s try it. The taste is delicious, not worse than the ones sold outside.
Tips:1. For vermicelli, it is best to use yam (sweet potato) vermicelli, which has toughness and good taste.
2. Duck intestines can be slightly hot, not too long, otherwise the taste will not be crisp and crisp.
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