Preparation materials: half a slice of duck, 4 pieces of Longkou vermicelli, a lot of ginger, a little cooking wine, a little pepper, cinnamon, fragrant leaves, star anise, chives and coriander.

Production steps:

1. Wash half a piece of duck to make it fat. Scrape off the skin and fat to prevent the soup oil and duck meat from leaving the duck rack.

2. Add ginger slices to the pot, bring the peppers to a boil, blanch the duck rack, then put the chopped duck down for blanching, and add some cooking wine to remove fishy smell when blanching.

3. Boil the cooked duck rack with clear water, add a lot of shredded ginger, two dried peppers, an octagonal, a small piece of cinnamon, and add a little pepper to the fire?

4. After boiling, turn to low heat and stew for two and a half hours. Do you have to add all the water at once?

5. Add the duck meat and the remaining shredded ginger, add the right amount of salt, stew for another 20 minutes, remove the duck meat, add the soaked vermicelli to cook for two minutes, and then transfer the chicken essence and duck meat into the container.

6. Slice the cooked duck gizzard and duck intestines, and cut onions and parsley.

7. Add duck gizzards and sausages to the vermicelli soup when eating. Sprinkle chopped green onion and coriander, sprinkle with a little pepper oil, mix well and serve.