Nanjing people are very good at eating duck. Except for the duck feathers, they eat it from beginning to end, from the outside to the inside; from salted duck, salted duck to Jinling roast duck, and then to duck head, duck Tongue, duck neck, duck wings, duck paws, duck liver, duck intestines, duck gizzards, duck blood; every dish made around duck is so colorful and charming, and you can taste different flavors. Come,

Duck blood vermicelli soup is an effective example. This is also a unique snack in Nanjing. The purple-red of duck blood, the crystal clear vermicelli, and the emerald green of coriander, set off by the blue and white porcelain bowl, are so natural and harmonious, with the elegance of willows and flowers, and a kind of Jiangnan smoke and rain, permeating the air. in your heart. Duck blood vermicelli soup

Ingredients: 1 duck frame, 5 slices of ginger, 200 grams of duck blood, 100 grams of mung bean vermicelli, 50 grams of liver, 50 grams of tripe, 50 grams of duck heart, 50 grams of duck delicacies grams, 10 grams of coriander, 10 grams of minced ginger, 10 grams of green onions

Condiments: 1/4 tsp salt, 1/2 tsp MSG, 1/4 tsp black pepper, sesame oil 1/2 tbsp, 1/2 tbsp red chili oil, 1 stewed bun. Method:

1. Blanch the duck frame in cold water to remove the blood, then add the ginger slices in cold water until red and bring to a boil, then simmer Simmer for 1 hour to make bone soup.

2. Add ginger slices to cold water, blanch the duck liver, intestines, heart, etc. to remove the blood, and marinate them with marinade over a slow fire for about 1 hour.

3. Boil water in a pot, add duck blood, cook until boiling and take out.

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

5. In another pot of boiling water, cook the soaked vermicelli until soft and put the vermicelli into a round bowl.

6. Add all the condiments, coriander, ginger, and sliced ??braised duck head internal organs.

To put it simply, if you want to make duck blood vermicelli soup delicious, first the soup should be fresh; secondly, the duck blood should be tender, the tripe should be crispy, and the duck liver and other internal organs should be It has a salty flavor and is heavier than vermicelli. The third vermicelli needs to be selected and has chewy texture. Grasp these three points and you won’t have to worry about making vermicelli soup very well.