Duck blood vermicelli soup
Ingredients
- Duck blood 250g
- Mung bean vermicelli 90g
- Youbean soak 50g
- Braised duck liver 1 piece
- Braised duck gizzards 1 piece
- Braised duck heart 1 piece
- Braised Duck Intestine Appropriate amount
- Thick soup treasure 1 piece
- Salt 1g
- Cilantro 2 roots
- Chives 2 roots
- Garlic 2 cloves
- Ginger powder 3g
Steps
1. Soak the vermicelli until soft, take it out and set aside
2. Cut duck blood into cubes and set aside
3. Wash the coriander and cut into small pieces, mince the onion and garlic
4. Sliced duck gizzards, duck intestines, duck liver, and duck blood (bought at a delicatessen)
5. Soak the oil beans in boiling water for 2 minutes, take them out, rinse them in cold water, and squeeze out the water when they are no longer hot
6. Cut the fried bean paste in half
7. Pour a little oil into the pot, sauté the minced ginger and some chopped green onion over medium-low heat
8. Pour in hot water
9. Pour the fried bean paste and duck blood into the pot, and add thick soup (old hen soup flavor) at the same time, and cook for about 5 minutes
10. Add salt (it is best to taste it, if it is salty enough, you can leave it out)
11. Add vermicelli and cook for 2 minutes after boiling the pot
12. Pour it into a bowl and place the duck gizzards, duck intestines, duck heart and duck liver on top, and then sprinkle some chopped green onion and coriander. If you like spicy food, you can add some spicy oil. It’s time to eat
Tips
- 1. What I cook is for two people. The amount of ingredients depends on your needs
- 2. To save trouble, I bought braised duck offal and thick soup. If you feel it is inappropriate, you can make the stock and braised duck yourself. Offal
- 3. The thick soup is salty, so when adding salt, it is best to taste it and add it according to your own taste
