Nanjing Famous Cuisine - Duck Blood Vermicelli Soup

1. Prepare all the ingredients.

2. Soak fans in clean water for later use.

3. Boil duck blood in a pot of boiling water for 3 minutes, then remove and let it cool for later use.

4. Slice the cooked duck gizzard and duck intestines, and cut Oily bean curd into triangles for standby.

5. Wash the duck legs and blanch them in hot water until they are too cold.

6. Prepare seasonings.

7. Pour an appropriate amount of water into the inner pot of the non boiling pot, add scallions, ginger, seasoning, Sichuan peppercorns, fragrant leaves, cinnamon, tangerine peel, cooking wine, and duck legs.

Boil on high heat for 5 minutes and turn off the heat.

9. Put it in an outer pot, cover it, and let it simmer for 20 minutes.

10. Stir fry scallions and ginger in a soup pot

11. Pour in Oily bean curd and stir fry for a while.

12. Add sliced duck blood and stir fry.

13. Add the freshly cooked duck soup.

14. Add an appropriate amount of salt.

15. Add pepper powder again.

16. After boiling for 5 minutes, add the soaked vermicelli and cook until transparent.

17. Take a large bowl and add vermicelli duck soup. Place the cooked duck intestines and gizzards on top, sprinkle cilantro and drizzle with sesame oil or chili oil.