Duck Blood Vermicelli Soup
1.
One piece of mung bean vermicelli (a few for several people), one box of duck blood, one small rapeseed, two coriander, duck intestines, duck liver, tofu bubble and dried bean curd
2.
Soak the vermicelli in cold water for about 5 minutes, rinse the surface of the duck blood and cut into thin strips or small pieces, cut the tofu into the middle, cut the dried bean curd into small pieces, cut the duck intestines into small pieces, slice the duck liver, wash the small rapeseed and coriander for later use.
3.
Prepare the lao duck soup that has been stewed in advance. (Use duck racks to make soup on low heat, if not available, use other soups instead)
4.
Pour an appropriate amount of old duck soup into the pot and bring to a boil over medium heat
5.
Put the prepared duck blood in the pot after boiling
6.
Put the tofu bubble and dried tofu into the pot
7.
When the pot is boiled, bring it to two rolls, add the small rapeseed
8.
Put the soaked vermicelli in the pot and boil on high heat
9.
Add the right amount of salt and white pepper
10.
Turn off the heat and put it in a bowl, add duck intestines, duck liver, garnish with appropriate amount of coriander, add garlic juice, vinegar and chili oil.
Tips:
Duck soup can be boiled with a small fire on a duck rack. The half slice of duck bought from the supermarket can not only be used as a roast duck, but the sliced duck rack can be used for soup. There is the base material for this vermicelli soup. It is easy to eat more than one duck. ~
The vermicelli is soaked a little before cooking again. It is easy to soften and can shorten the cooking time. Be careful not to cook for too long, which will affect the taste~
For fans, it’s best to use mung bean fans~
Duck liver and duck intestines can be marinated by yourself, or you can buy ready-made ones to use~
