Duck Blood Vermicelli Soup
Nanjing's iconic duck blood vermicelli soup: slippery vermicelli, silky duck blood, and tofu puffs simmered in rich salted duck broth, finished with gizzards, liver, and blanched greens.
Instructions
- 1
Prepare the soup. Add 1/3 of clean water to the ready-made duck soup to soak the vermicelli and duck blood. Note that since the soup used for cooking salted duck is relatively salty, there is no need to add extra salty seasonings.
- 2
Blanch the rapeseed in advance to remove oxalic acid.
- 3
After soaking the soup for 20 minutes, start boiling on high heat until the vermicelli is cooked through. You can taste to see if it is done, then add tofu puffs and cook for 2 minutes.
- 4
Take it out of the pot and add the pre-cooked chicken gizzards and chicken liver.
- 5
Usually, it also includes cilantro, chopped green onions, vinegar, and chili for those who like it spicy.
- 6
Recently, due to rhinitis, I haven't been eating spicy food. Except for spicy food, everything else is ready, let's start eating.
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Ingredients
Main Ingredients
- duck blood1 box
- chicken gizzardto taste
- chicken liverto taste
- fans1 handful
- Tofu puff8 piece
Auxiliary Ingredients
- Coriander1 small pinch
- chopped green onions1 small pinch
Seasonings
- rapeseed3 pieces
- Vinegar1 spoon