Old duck and vermicelli soup(lao ya fen si tang qin huai he pan fu zi miao pang hui wei wu qiong )

Old duck and vermicelli soup

Introduction:

"To tell you the truth, I'm ashamed to call old duck vermicelli soup, because I used a duck leg, but I can't call it duck leg vermicelli soup. It's so ugly. Hehe, it's still called old duck vermicelli soup. Of course, if there is duck blood, it can be called duck blood vermicelli soup. It's a famous food in Nanjing. This is my favorite food when I was in Nanjing. So much so that my mother said that I was very evil. Even if I didn't eat it, I still ate this old duck noodle soup... When I was doing this, I couldn't help writing a doggerel. Let's laugh. Beside the Confucius Temple on the Bank of Qinhuai River, a Pipa is stirring. Even if you are hungry, a pot of duck soup has endless aftertaste. If there is an old duck, the duck soup will be more rich, but it's also very good only with duck legs. It's not inferior at all. I especially like the bean sauce, which is full of endless duck soup.... This old duck and vermicelli soup is an old soup, a new way, a new delicacy

Production steps:

Materials required:

Duck leg: moderate amount

Fans: right amount

Rape: moderate

Cooked duck gizzards: appropriate amount

Cooked duck sausage: appropriate amount

Cooked duck heart: right amount

Bean sauce: appropriate amount

Scallion: right amount

Ginger: right amount

Coriander: moderate

Star anise: right amount

Salt: right amount

Chicken juice: right amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Lao Ya Fen Si Tang Qin Huai He Pan Fu Zi Miao Pang Hui Wei Wu Qiong