Main IngredientsDuck Blood 200g Mung Bean Vermicelli 100g

Supplementary IngredientsDuck Liver 50g Duck Intestine 50g Duck Gizzard 50g

SeasoningSalt 1/4 tsp Chicken Essence 1/2 tsp Scallion 10g Ginger 10g Scented Oil 1/2 tsp Coriander 10g Pepper Powder (White)1/4 tsp Chili Oil 1/2 tsp

The duck blood vermicelli soup Practice

1. first cold water to blanch the duck skeleton to remove blood, and then cold water into the ginger slices boiled over high heat, small fire boiled for 1 hour to make broth

2. first cold water with ginger slices, duck liver, intestines, heart, Jane, etc. into the blanch to remove the blood, the other marinade with brine with a small fire brine for about 1 hour

3. pot of boiling water, the duck blood into the boil when the fish

4. >4. Boil duck bone broth in a pot, add the duck blood and cook until boiling, then put the broth into a bowl

5. In a separate pot of boiling water, cook the softened vermicelli until soft. Put the fans into the soup bowl as well

6. Put in all the seasonings and cilantro, ginger paste, and sliced marinated duck offal to serve

Cooking tips 1, duck is a very cool animal, and the fishy flavor is heavy, so make sure you don't forget to add more ginger when you make it.

2, duck offal in the treatment of Hou should also be very careful. Be sure to clean, and to blanch to remove the blood.

I hope my answer is helpful to you