Gourmet: Jiangsu cuisine

Method of making: cooking

Taste of dishes: light.

Type of dishes: soup

Production method: materials

Ingredients: duck blood, duck intestines, sweet potato, sweet potato vermicelli.

Ingredients: duck soup, duck liver, duck heart, duck intestines and coriander.

Seasoning: duck oil, salt, monosodium glutamate, star anise, pepper, ginger, onion and pepper.

Production steps

1, duck blood is cut into small pieces, blanched and raised in cold water.

2. Duck liver and duck heart are cooked with salt water, sliced, duck intestines are cooked and cut into small pieces.

3, pot fire, add duck soup, add soaked vermicelli for 2 ~ 3 minutes, then remove it and put it in a bowl.

4. Cook duck blood thoroughly in duck soup, remove it and put it on vermicelli, add duck liver, duck heart and duck intestines, pour the cooked duck soup, and sprinkle with seasoning, pepper and coriander.

Production key

Sweet potato vermicelli must choose transparent and strong fine vermicelli.