The old duck fan soup is a traditional famous food, with fresh aroma, flavor, tender and crisp fans, duck gizzard and duck intestines crisp and delicious, the old duck soup not only give full play to the therapeutic effect of duck meat, but also since ancient times to the present day, the Chinese people respected a classic cuisine, has an extremely deep market consumption base, but also another way to call the duck blood vermicelli soup.

Duck Blood Vermicelli Soup, the freshest flavor

Duck Blood Vermicelli Soup, also known as Duck Blood Vermicelli, is a traditional delicacy in Nanjing, one of the long-established delicacies featuring duck. Duck blood vermicelli soup is made by adding duck blood, duck intestines and duck liver to duck soup and vermicelli. It is popular all over the country for its calm taste, fresh aroma and smoothness, as well as the taste characteristics that are suitable for both the north and the south.

Duck Blood Vermicelli Soup is a famous flavorful snack in Nanjing. It is made of duck blood, duck gizzard, duck intestines, duck liver, etc. added to duck soup and vermicelli. The taste is fresh and fragrant, refreshing and pleasant. Duck meat has high protein content and low fat content, especially suitable for the elderly.

It is said that if you don't drink duck blood vermicelli soup, you haven't eaten Nanjing snacks. But of all the duck blood and vermicelli soup restaurants in Nanjing, the most well-known is the Jinling Duck Blood and Vermicelli Soup Restaurant, located next door to the Presidential Palace. A piece of duck blood into the mouth, tender and smooth, and then a mouthful of soup, the tongue will be a variety of flavors lingering around. The green coriander, crystallized vermicelli, sinking gizzards, duck intestines and liver are more finely chopped and tantalizing than at other restaurants.

Practice

1, the main ingredients: 200 grams of duck blood, 100 grams of mung bean vermicelli; Accessories: 50 grams of duck liver, 50 grams of duck intestines, 50 grams of duck gizzards. Seasoning:1/4 tsp salt, 1/2 tsp chicken broth, 10g green onion, 10g ginger, 1/2 tsp sesame oil, 10g cilantro, 1/4 tsp pepper (white), 1/2 tsp chili oil.

2, the first cold water will blanch the duck skeleton to remove blood, and then cold water into the ginger slices boiled over high heat, small fire boil 1 hour made of soup.

3, the first cold water with ginger, duck liver, intestine, heart, Jane, etc. into the blanch to remove blood, another brine with brine about 1 hour with low heat.

4, pot of boiling water, duck blood into, cook until boiling when removed.

5. Boil duck bone soup in a pot, put duck blood in and cook until boiling, then put the soup into a bowl.

6. In a separate pot of boiling water, cook the softened vermicelli until soft. Add the vermicelli to the soup bowl as well.

7. Add all the seasonings, cilantro, ginger and sliced duck innards.