duck vermicelli soup(lao ya fen si tang )

duck vermicelli soup

Introduction:

"Old duck vermicelli soup evolved from the famous Shanghai snack duck blood vermicelli soup. Since its birth, it has gone deep into the hearts of customers. Did you know that the leftover duck rack that eats roast duck can make a perfect old duck vermicelli soup with a little processing?"

Production steps:

Step 1: one duck

Step 2: add enough water, bring to a boil over high heat, and simmer over low heat until the soup is thick and white. Water can be added more, almost to stew more than half an hour can be a strong white soup.

Step 3: fans should soften in advance.

Step 4: cut the stewed duck (including duck heart, duck gizzard, duck intestines and duck tripe)

Step 5: take a bowl, add appropriate amount of salt and monosodium glutamate, put in the chopped duck and coriander,

Step 6: pour the cooked duck soup into the bowl while it is hot.

Step 7: put the soaked vermicelli into the pot and cook them thoroughly.

Step 8: take the cooked vermicelli out of the colander and pour it into the duck soup.

Materials required:

Roast duck rack: 1

Sweet potato vermicelli: right amount

Finished spicy marinated duck: right amount

Salt: right amount

MSG: right amount

Coriander: moderate

Note: 1, duck miscellaneous I bought ready-made spiced slightly spicy marinated duck miscellaneous, if you use raw, must handle clean, with Scallion ginger and star anise salt water cooked, stir fry before use, in order to avoid fishy smell. 2. If you can't buy duck blood, don't use it. 3. If you don't have a duck rack, you can chop half a piece of duck to make soup. Before boiling, you need to deal with it with flying water.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Lao Ya Fen Si Tang