Materials: 2,500 grams of duck, 5,000 grams of pig stick bone, 500 grams of salt, 250 grams of monosodium glutamate, 200 grams of chicken powder. 20 grams each of cinnamon, cinnamon, tangerine peel, salsify, 15 grams each of star anise, peppercorns, grass nuts, sand nuts, 10 grams each of licorice, cumin, cardamom, 25 grams of ginger, 5 grams of allspice, 8 grams of cardamom, 20 grams of good ginger, 100 grams of ginger, 6 grams of pungent clove, 5 grams of cloves, 50 grams of yucca, 150 grams of scallions.

Practice:

1, wash the duck, take out the viscera and cut into pieces; pig stick bone sawed, and duck together with cold water until the water boiled and then fished out, washed away the blood.

2, the duck pieces into the pot stir-fry a little, dry vapor.

3. Wrap all the spices in saran wrap and cook in boiling water for 5 minutes.

4. Add 20 kilograms of water to the soup pot, put in the duck pieces, bones and spice bag, boil over high heat and then change to low heat for about 1 hour. Until the fragrance of the spices dissolved in the soup, the soup color is light yellow for good, and then filtered through a mesh sieve to remove the bones and residue, add salt, monosodium glutamate, chicken powder, to be completely dissolved can be.

Old Duck Vermicelli Soup is a traditional Han Chinese food, with a fresh flavor, tender fans, duck gizzards and duck intestines crisp and tasty. Old duck soup not only give full play to the therapeutic role of duck (praise soup is the best way to cook duck), but also since ancient times to the present day Chinese people respected a classic cuisine, has a very deep market consumption base, but also another name for duck blood fan soup.