Jiangsu Cuisine: duck blood vermicelli soup(su cai nan jing ming chi ya xue fen si tang )

Jiangsu Cuisine: duck blood vermicelli soup

Introduction:

"Duck blood vermicelli soup is a famous snack in Nanjing. It tastes delicious, refreshing and pleasant. It's a good food for all ages. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: soak the vermicelli in water.

Step 3: put duck blood into boiling water and cook for 3 minutes. Remove and cool.

Step 4: slice the cooked duck gizzard and duck intestines, and cut the oil bean curd into triangular slices.

Step 5: wash the duck legs and blanch them in boiling water.

Step 6: prepare the seasoning.

Step 7: pour proper amount of water into the inner of the skillet, add green onion, ginger, soy sauce, Chinese prickly ash, fragrant leaves, cinnamon, tangerine peel, cooking wine and duck leg.

Step 8: boil over high heat for 5 minutes and turn off the heat.

Step 9: put it in the outer pot and simmer for 20 minutes.

Step 10: saute scallion and ginger in soup pot

Step 11: pour in the oily tofu and stir fry for a while.

Step 12: add sliced duck blood and stir fry.

Step 13: add the duck soup just cooked.

Step 14: add the right amount of salt.

Step 15: add the pepper.

Step 16: after boiling for 5 minutes, add the soaked vermicelli and cook until transparent.

Step 17: take a big bowl and put in the noodles duck soup, then put the cooked duck intestines and gizzards on it, sprinkle coriander and pour in sesame oil or chili oil.

Materials required:

Duck blood: 250g

Fans: right amount

Tofu: 50g

Cooked duck gizzard: appropriate amount

Duck intestines: right amount

Duck leg: one

Scallion: right amount

Ginger: right amount

Coriander: moderate

Big material: 3

Zanthoxylum: 15

Cinnamon: one piece

Fragrant leaves: 2 pieces

A little: tangerine peel

Cooking wine: 10g

Salt: right amount

Pepper: right amount

Chicken essence: a little

Sesame oil: appropriate amount

Note: there should be duck liver in this soup. Because the family doesn't eat duck liver, they don't put it. If you like, you can put duck liver again. Duck leg is easy to cook, with the braise pot that is 15-20 minutes. If you cook in a normal soup pot, it will take about 15 minutes.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Su Cai Nan Jing Ming Chi Ya Xue Fen Si Tang