Nanjing has a special snack. There are shops selling this snack all over the country, and even developed various versions. This snack is Nanjing duck blood vermicelli soup. Nanjing duck blood vermicelli soup is not only delicious, but also rich in nutritional value, which is deeply loved by many people.
When it comes to Nanjing duck blood vermicelli soup, don't think that the raw materials must be duck blood and vermicelli. But what is the specific method and what are the ingredients? Then let's learn more about how Nanjing duck blood vermicelli soup is made and what materials will be used.
The main materials we need to prepare are duck skeleton, duck blood, mung bean vermicelli soaked in advance, duck intestines, duck liver, duck heart and duck gizzard. Secondly, prepare ginger slices, coriander, garlic and chopped green onion. Seasonings prepared according to the taste of salted eggs include salt, chicken essence, white pepper, Chili oil, halogen bag and sesame oil.
First, we need to blanch the duck skeleton with cold water. After the blood in the duck skeleton is boiled out, boil the water in the pot and add the ginger slices. After the fire boils, turn to low heat and cook for an hour, then you can make soup. Put duck liver, duck heart, duck gizzard and ginger slices in cold water. After boiling, skim off the floating foam and put it in a marinade bag for about an hour.
Boil another pot of water and add our duck blood. As long as the water boils, we can fish out the duck blood and put it aside. After the pot is cleaned, boil a pot of boiling water, and put the vermicelli soaked in advance into the pot until it becomes soft. The next step is to put the ingredients you want to eat in a bowl. If you like bean products, you can also put some bean bubbles in the soup and remove them when you are out of the pot.
Put aside the cooked duck bone soup and keep it boiling on low heat. Add duck blood, then spoon the soup and duck blood into the bowl. Put the bottom of the bowl away. After the cooked vermicelli is put into the bowl, the duck liver, sausage, chicken heart and chicken gizzard in front are cut into small portions with scissors and put on the soup. Customers or family members can add seasonings and side dishes according to their own preferences.