- March 18,2023
Hi everyone, my name is Chewie and I share a culinary delight that I learned easily. Welcome to communicate and improve each other.
Among many appetizers, there is always one or two that people will never forget, more so than duck blood vermicelli soup. Soft duck blood, firm and smooth vermicelli, combined with salty and fresh soup, can give people a great sense of satisfaction. Today Xiaoyi will share a recipe for homemade duck blood vermicelli soup. If you like it, be sure to try it!
Required ingredients:
Vermicelli, duck blood, green onion, ginger, garlic, Huadiao wine, salt, chicken essence, pepper, coriander, green garlic leaves, vegetable oil
Production steps:
Step 1. Soak a handful of vermicelli in warm water beforehand, then remove and drain and cut in half; add an appropriate amount of water to pot, boil and add vermicelli to boil. After two minutes, remove it with a slotted spoon and put it in cold water to cool.
Step 2: Prepare a piece of duck blood, cut it into slices half a centimeter thick, clean duck intestines and cut into small pieces.
Step 3 Mince the shallots, ginger and garlic and set aside.
Step 4 Boil water in a saucepan, add some Huadiao wine, then put duck blood in saucepan and blanch for a minute, then drain it in a colander to drain water. water Rinse foam from surface with cold water.
Step 5 Bring water to a boil in a saucepan, add duck intestines and blanch for 30 seconds, then drain with a colander and drain for later. use.
Step 6 Heat a saucepan, add some vegetable oil, then add chopped green onion, ginger and garlic and sauté, stirring, until fragrant; then add required amount of water (old duck soup or spare ribs soup is better), and then put duck blood into pot, season with a little salt, chicken essence, sugar and some more pepper, stir evenly with a spoon, and then boil over high heat, to cook duck blood.
Step 7: Add vermicelli and duck intestines to pot in turn and cook together for about a minute; a little coriander and crushed green garlic add flavor and aroma.
Highlight key points:
The time of blanching duck intestines should not be too long, as they will age quickly and affect taste.
Bright red and purple duck blood, crystal clear vermicelli and green coriander all look so good on a plate. Take a sip of soup, it's so delicious!
