Ingredients: 100 grams of hydrated vermicelli (especially sweet potato vermicelli from northern Jiangsu, Anhui and Shandong). Ingredients: 20 grams of duck liver, 30 grams of duck blood, duck gizzard, duck intestines, squash 15 grams, 3 grams of oil tofu granules, 1 gram of green onion, ginger, duck oil 5 grams, 250 grams of soup. Secret soup recipe: the most important thing to do duck blood fans is to make soup. As long as the soup is done well, the flavor of the finished product will be good. Many people think that duck blood vermicelli soup is made with ordinary duck, big bones and other ingredients, so you are wrong. Authentic duck blood vermicelli soup is made by roasting salt water duck with water and spices. Soup: Take a large bucket and put 40 pounds of water and 10 pounds of duck broth from the saltwater duck.
Add seasoning (300 grams of salt, 150 grams of monosodium glutamate (MSG), 200 grams of chicken essence) and spices (12 strawberries, 20 grams of allspice, 20 grams of allspice, 20 grams of fennel, 15 grams of cardamom, 15 grams of pepper, 10 grams of ginger and 30 grams of white pepper) brine duck soup: 2,500 grams of water, 1 gram of salt, 250 grams of ginger, 150 grams of star anise and cook with a small fire until the salt dissolves. Fish out the ginger and star anise, pour in the blood of the salt water duck and boil, let cool and pour into the tank, put the salt water duck to soak for about 4 hours (2 hours in summer). Take out the duck, control the water, fill it with green onion and ginger, put it into clear water, add a little green onion, ginger slices, star anise and cooking wine, stir fry. The duck is salt water duck and the soup is duck stock. Duck soup can be reused, the flavor is getting stronger.
The processing of various ingredients: first of all, if the ingredients are not properly handled, the finished product will have a strong odor, which directly affects the taste of diners. Many people know little about the processing of ingredients, directly into the duck soup blanching, will not only affect the taste of duck soup, and can not remove the odor of the ingredients, so the most correct way to deal with the duck liver and gizzards marinated in salted duck soup. Production of vermicelli: Sweet potato vermicelli produced in northern Jiangsu, Anhui and Shandong are the best choice for duck blood vermicelli soup, with high transparency and good taste. After selecting the vermicelli, soak the vermicelli in water, put them in a bamboo basket and cook them in the boiled soup. Cut the ingredients into slices or strips.
Wash duck intestines, blanch and cut into small pieces. Duck liver cooked through. After removing the blood must be marinated in the duck soup of salt water duck. After pickling, cut into slices with a knife. Duck gizzards are fishy and a bit tricky to handle. Wash it, add pepper and salt, scratch it well, marinate it (4 hours in winter, 2 hours in summer), then blanch it, and finally put it into the duck broth of salted duck, fish it out and cut it into pieces. For ease of handling, duck liver and gizzard can be marinated in advance and used after changing the knife. And duck blood and duck intestines must be cooked at present. Production method: (1) put the fans into a bamboo basket, put it into the duck soup, boil it over low heat and pour it into a bowl.