Marinated Duck Wings, Duck Gizzards, Duck Hearts, Duck Intestines, Duck Livers, and Also Prepare Duck Blood to Make Duck Blood Vermicelli Soup. I Feel that The Duck Has Been Eaten to The Extreme...
1.
Wash all the ingredients, add salt, peppercorns, ginger slices, two star anises, a little chicken powder to the brine duck soup, first add duck wings and duck gizzards, boil on high heat and then turn to medium heat and cook for ten minutes. Then add the duck heart and continue to cook for five minutes, then add the duck liver and duck intestines, and cook for another five minutes.
2.
If there is floating powder in the cooking process, you can remove it. If it is a frozen ingredient, it is recommended to blanch it first. After cooking, soak for one hour, take it out and let it cool and put it in the refrigerator for one or two hours. If it’s too late, it’s okay to eat it directly.
3.
Serve them in different categories and taste them while serving. Fortunately, there are many more brines, haha.
4.
Slice the duck gizzards, cut the duck intestines into small sections, cut the duck heart in half, and cut the duck liver into small pieces. There is only a little duck liver in the stall today, so I can only use that bite.
5.
If the vermicelli is soaked, go straight to the soup and just add some water if the soup is too salty. The main point is that the duck blood needs to be boiled for about half an hour in advance. You can add pepper to get rid of the smell when cooking, and the tofu bubble can also be boiled in advance for more flavor. Add whatever you like, absolutely capricious.
6.
Also add some coriander and spicy oil, it is very fragrant, and the soup is finished.
