Recommended practice:

Raw materials:

Duck soup 400-460g, vermicelli160-200g.

Accessories:

Duck blood 60g, duck gizzard 10g, duck intestine 10g, duck liver 10g, and tofu 5g.

Seasoning:

Salt 1-2g, monosodium glutamate 1g, chicken powder 1g, duck blood soup seasoning 2g, sour beans 2g, peanuts 3g, pickled mustard tuber 2g, chives 5g and duck oil 5g.

manufacturing method

1. Boil a pot of water, pour in a tablespoon of monosodium glutamate, salt and Zhiqiang chicken essence, blanch coriander in boiling hot water, and cut the cooked duck intestines and liver for later use.

2. Boil the soup, cut the duck blood into strips, cut the avocado into triangles and cook it in the soup.

3. Take out the duck blood after one or two minutes. After a while, when the avocado is ripe, turn off the fire to the minimum, put the duck blood in, and let them stew slowly to keep the temperature from dropping.

4. Put the vermicelli into a bamboo colander, scald it in the soup for a minute or two, and pour it into a bowl.

5. Then take out a proper amount of duck blood and oily fruit and put them in a bowl. Put the cooked duck intestines and duck liver on the vermicelli, put some parsley, dig a spoonful of spicy oil and stir with chopsticks. A bowl of delicious duck blood vermicelli soup is ready.