I, duck blood vermicelli soup home cooking method:

Main ingredients: 150 grams of duck blood, duck breast 2 pieces, duck gizzard (duck stomach) 3 pieces Note: gizzard chún, 50 grams of vermicelli, tofu puffs 40 grams, the right amount of water

Seasoning: scallop and abalone juice 25 grams, 15 grams of ginger juice,

2, duck breast meat, duck gizzard cold water blanch through the pot out. Add water to the pot, add the packet, scallions, ginger, high heat boil to low heat and cook for 20 minutes add salt, continue to cook for about 20 minutes.

3, marinated duck breast and gizzard cut into small slices.

4, duck blood cut into small slices, tofu foam cut into small pieces, chopped parsley.

5, soup pot water boil, add scallop abalone sauce, fans boil.

6, add duck breast, duck gizzard, duck blood, tofu foam boil, cook for about 3 minutes, add pepper, a little chicken stir before leaving the pot, sprinkle cilantro can be.

Tips:

1, to ensure that the raw materials used duck blood, duck breast, duck gizzard fresh, or there will be a fishy flavor.

2, be sure to add ginger and pepper, not only to fishy flavor level, but also neutralize the coolness of the duck. Too much trouble can also be chopped into fine ginger ginger.

3, duck breast, duck gizzard is best to brine a day in advance, after refrigeration is easy to cut into pieces. You can also brine a little more at a time to refrigerate or freeze, so that it is convenient to eat.

Two, spicy duck blood vermicelli soup production method:

Materials: a box of duck blood, north tofu a piece of sweet potato vermicelli bowl, a bowl of oil tofu, a large spoon of bean paste, two cilantro, scallions large trees, a little oil

Steps:

1. the main ingredients ready: sweet potato vermicelli softened in advance and cut short, duck blood and tofu cut a thumb-thick strip, oil tofu Beijing is also known as a bean bubble, tear a small opening to facilitate the flavor;

2.

2. cut green onions and cilantro into inch pieces;

3. blanch tofu for a minute to get rid of the smell of beans;

4. blanch duck blood for a minute to get rid of the impurities; (in fact, there is no impurities, but I feel that blanching will be a little bit more refreshing)

5. pour a little bit of oil into a frying pan, turn on a small flame, and stir fry a large spoon of bean paste to make the red oil and the flavor;

6. pour in a little bit of oil, turn on a small flame, and then fry a large spoon of bean paste to make the red oil, and then stir fry the red oil, and then pour in the red oil.