duck blood noodles soup

Recipe Recommendations

• duck blood 400 grams
• oil tofu 100 grams
• fans 120 grams
• duck intestines 100 grams
• coriander appropriate amount
• mustard appropriate amount
• chili sauce appropriate amount
• salt appropriate amount
• sugar appropriate amount
• cooking wine appropriate amount
• vinegar appropriate amount
• chicken essence appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• pepper appropriate amount
• octagonal appropriate amount
• cinnamon appropriate amount
• geranyl appropriate amount
• sesame oil appropriate amount
• fresh soy sauce appropriate amount

• slightly spicy
• cook
• three-quarters of an hour
• ordinary

Steps for duck blood noodles soup

1

Prepare to eat, wash the duck blood, cut the vermicelli, soak the duck intestines in boiling water, wash and cut into sections

2

Put appropriate amount of water in the pan and bring to a boil, add ginger slices, cooking wine, put down duck blood, bring to a boil, and remove.

3

Put down the duck intestines, cook them, and fish them out.

4

Take another pot, add water, add ginger, garlic, star anise, cinnamon, fragrant leaves, and pepper, bring to a boil over high heat, and cook for 10 minutes on low heat.

5

Add oily tofu, add some vegetable oil, and cook over medium heat for 5 minutes.

6

Add fans.

7

Add duck blood and bring to a boil over high heat.

8

Add sugar, salt, cooking wine, fresh soy sauce,

9

Add chicken essence, pepper powder, chili paste, vinegar, and cook over high heat until the vermicelli is cooked.

10

Add sesame oil and chopped green onion.

11

Take a large bowl and add the vermicelli.

12

Add duck blood and oily tofu in turn.

13

Add duck intestines, pickled mustard, and chopped peanuts.

14

Add chili sauce and shredded coriander.

15

Spoon in the soup.

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