Duck blood vermicelli soup is a traditional Nanjing food, belonging to Jinling cuisine and Jinling snacks. Whether it's duck blood or vermicelli, many people feel that it's either clear soup or thick, so it's very popular and convenient to cook at home. It is an important representative of Jinling cuisine and Jinling snacks, and it is one of the famous dishes featuring ducks. Pour the cooked old duck soup into a bowl, add shredded mustard, add sesame oil and spicy oil, and finally sprinkle with coriander.

Go to the market to buy a whole duck, wash the duck, put the onion, ginger and aniseed in the pressure cooker and cook them on the fire. The biggest feature of this snack is that the cooking method of duck intestines and liver must follow the practice of Jinling salted duck. First blanch the duck skeleton in cold water to remove blood, then put the ginger slices in cold water and cook with low fire for 1 hour to make broth. Although I knew this snack, it took about three hours to draw a delicious duck soup. Duck blood vermicelli soup should use sour bamboo shoots, vermicelli, duck blood, garlic paste, onion, coriander, Chili oil, pepper oil, star anise, fried peanuts, white vinegar, chicken essence, monosodium glutamate, salt and sugar. The above ingredients are determined by how much you like to eat. Boil vermicelli for 3 minutes, and pour in duck blood, broth, Chili oil and coriander. Among them, the broth is secret, and it is not difficult to choose and mix ingredients. The home version is not easy to make, and the taste is far from good. Crucially, the broth is mainly made of bone soup, which is kept secret for more than 3 hours.

The bean paste is salty, so no need to add salt. You can season it with soy sauce. It is a classic representative dish in Jinling cuisine. The taste is mild, fresh and smooth, and the soup is fragrant, which greatly increases people's appetite. If you can accept chicken powder, you can put a little.

Longkou vermicelli is the best choice for vermicelli, because it is delicate and tough and will not be easily pasted. When cooking vermicelli, use a small pot to adjust the taste of duck soup slightly salty than usual, so that vermicelli can be tasted quickly.