Duck blood fan soup
By VicentaLakin
For more than a decade, the first duck blood fan soup in Nanjing took part in tour tours to visit several places in East China, Shanghai, No Sing, Nanjing, Suzhou and Hangzhou. The monuments and monuments visited by the tour were usually troupe and then a photograph was taken to indicate that the trip had taken place. It's a real trip when you want to go on a real trip, and you're going to have a couple of good friends in the street, and you're going to walk and you're going to eat. Well, it's kind of far away, and by the way, the tour tour tour shows local foods like Nanking's classic snack, salt duck, duck blood fan soup, etc. We'll talk about dinner as little as we can, and we'll have duck blood fan soup at night. It's over 8:00 p.m., and I've got a duck blood fan soup that's better for our southerners. I'm a copyer. See。
Recipe Recommendations
- fans 150 grams
- duck blood 1 block
- Yazhen one
- duck liver one
- oil tofu 5-6 a
- sesame oil small amount
- salt small amount
- cooking wine small amount
- oyster sauce small amount
- soy sauce small amount
- soy sauce small amount
- white sugar small amount
- dried chili 2-3 a
- octagonal one
- cinnamon 1 small piece
- pepper About 20
- Jiang 1 block
- geranyl 1 bunk
- chicken essence small amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Duck blood fan soup
1
Prepare the material
2
The fans were immersed in warm water for 30 minutes
3
There's water in the pot. Dry peppers, peppers, cinnamon, eight horns, fragrance leaves, ginger
4
Joined by duck Jane, duck liver, old smoke, raw smoke, wine, salt, sugar, platinum oil, light fire slows for about 15 minutes, and immersed in about 20 minutes to get the slice back up
5
It's got duck's blood in it. It's boiled with tofu
6
Join a fan, cook a fan, add salt, and a big bowl of chickens when they're plattered, and put in a cut ducky liver, with perfume and onions