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Duck blood vermicelli soup is a specialty of Nanjing, is one of the important delicacies in Jinling cuisine and Jinling snacks, duck blood vermicelli soup is made of duck blood, duck intestines, duck liver, etc. added to the duck soup and vermicelli.
With its peaceful taste, fresh and smooth characteristics, it is popular all over the country.
Today I will share with you a specific method of duck blood vermicelli soup, nutritious and delicious taste, like can be collected first.
First of all, let's prepare the ingredients: 100 grams of oil tofu, cut the oil tofu in half from the middle, cut the oil tofu to better taste, and then put it in the basin.
Duck blood 200 g, cut into 2 cm squares and placed in a basin.
Cut the shallots into segments and place in a bowl.
A slice of ginger, cut into diamond-shaped slices and placed together with the spring onion.
60 g vermicelli, soaked in water, place in a basin.
After the ingredients are prepared, below, we blanch the duck blood in the water, boil the water in the pot, pour the cold water into the duck blood, and pour the cold water into the duck blood to better cook the blood foam in the duck blood.
Blanch for about 30 seconds, pour out the duck blood, rinse quickly with water, and drain.
Next we start cooking, burn the oil in the pot, add the green onion, ginger, stir-fry out the aroma, add the right amount of water, the amount of water can be added according to your own needs, and then pour in the duck blood, boil on high heat, and then change to low heat and cook for a while.
Pour in the oil tofu and vermicelli.
Start seasoning below, add 2 grams of salt, 1.5 grams of chicken powder, 1 gram of pepper, after boiling the seasoning, cook for about 3 minutes on low heat, drizzle with sesame sesame oil, and then put on the plate.
Finally sprinkle a few coriander as a garnish, it is more beautiful and more delicious.
At this point, this nutritious and delicious duck blood vermicelli soup is ready, is it very simple to look at, friends who like to make their own food can try.
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