old duck vermicelli soup

First, cut the duck blood into thin cubes, and fish up the duck gizzard, liver, and intestines through boiling water. Then cut the duck liver and duck gizzard into small pieces, cut the intestines into small pieces, and blanch the vermicelli with warm water to soften for later use. Add duck liver and duck gizzard into the carefully boiled soup base and cook until the soup boils into small flowers. Then add duck liver, duck blood, vermicelli, a few small pieces of tofu, ginger juice, a little pickled mustard, white vinegar and cooking wine. A few drops each. Then add the spice bag and cook over high heat for a few minutes, then you can take out the pot and serve into a large soup bowl. Finally, sprinkle with chopped shallots, coriander, and pepper powder, gently stir, the heat rises, and the aroma overflows, ensuring that everyone will salivate!

Recipe Recommendations

duck a
fans one or two
duck gizzard one
duck blood appropriate amount
duck heart a
salt appropriate amount
MSG appropriate amount
chicken essence appropriate amount
pepper appropriate amount

original
burn
an hour
simple

Steps for old duck vermicelli soup

Wash the duck and boil it in boiling water for about two or two hours. Add some salad oil. Cut the gizzard into pieces or strips. Wait until the soup is cooked.

Put the vermicelli in warm water to soak until soft, remove and set aside.

After the duck soup is boiled, add salt, monosodium glutamate, chicken essence, pepper powder, and adjust the flavor. Add duck blood and oil tofu. After boiling, place the vermicelli in the bamboo house and blanch for half a minute. After the vermicelli changes color, pour into a large bowl. In the middle, place the cut gizzards and intestines on the vermicelli, sprinkle with some chopped green onion and coriander, and finally add the duck soup. A bowl of old duck soup is ready. You can put the cooked duck meat in the bowl. That's great.