duck vermicelli soup

duck vermicelli soup

Introduction:

"First, cut the duck blood into thin cubes, and pick up the duck gizzards, liver and intestines through boiling water. After that, cut the duck liver and gizzard into small pieces, cut the intestines into small sections, and blanch the vermicelli in warm water. Add duck liver and duck gizzard to the bottom of the soup. Cook until the soup boils into small flowers. Then add duck liver, duck blood, vermicelli, small pieces of water tofu, ginger juice, a little mustard, a few drops of white vinegar and cooking wine. Then put in the spice bag, simmer for a few minutes, then you can get up the pot and put it into a big soup bowl. Finally, sprinkle chopped shallot, coriander and pepper. Stir them gently. The heat rises and the fragrance overflows. It is sure to attract people's saliva! "

Production steps:

Step 1: wash the duck and boil it in boiling water for about two hours. Add some salad oil. Then cut the gizzards and intestines into pieces or strips. Set aside after the soup is cooked.

Step 2: soak the vermicelli in warm water and set aside.

Step 3: after the duck soup is cooked, add salt, monosodium glutamate, chicken essence, pepper, adjust the flavor, put duck blood, oil bean curd, boil, put the vermicelli in the bamboo house for half a minute, after the vermicelli change color, put them in a big bowl, sprinkle the chopped gizzards and intestines on the vermicelli, sprinkle some scallion, coriander, and finally add duck soup, a bowl of old duck soup is ready, you can put the cooked duck meat in the bowl, that's OK It's better to be here.

Materials required:

Duck: one

Fans: one or two

Duck gizzard: one

Duck intestines powder: right amount

Duck blood: right amount

Duck heart: one portion (or duck liver)

Salt: right amount

MSG: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: fans should not soak too long.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: Original