Duck blood vermicelli soup recipe and cooking techniques

Duck blood vermicelli soup, as the name suggests, the main ingredient is duck blood, but you should also pay attention to the production steps of this food, and various auxiliary seasonings are indispensable, such as coriander, Huang's, licorice, and angelica. , only when these materials are available can the taste be more pure.

1. Practice,

Main ingredients

Half a duck, appropriate amount of vermicelli, 100g of duck intestines, 100g of duck heart, 100g of duck blood, 100g of duck gizzards, and a dozen pieces of Sichuan peppercorns

Excipients

2 roots of coriander, 7 slices of ginger, 3 slices of astragalus, 2 slices of licorice, 6 slices of angelica root, 1 section of aeolian root, 2 tablespoons of salt

step

1. Half a duck, chop into large pieces and boil in boiling water for 2-3 minutes, then remove. (Duck has thick skin and a lot of fat. To make the soup lighter, you can cut off all the duck skin and fat.)

2. Prepare 5 slices of ginger, 3 slices of astragalus, 2 slices of licorice, 6 slices of angelica root, and a small root of Adenophora root.

3. Pour water into the casserole, add duck pieces and soup ingredients into the cold water. After the high heat comes to a boil, reduce the heat to low and simmer for 2 hours. Add 2 tablespoons of salt 30 minutes before serving. (It is best to choose a large, round-shaped casserole for making soup. Fill it with water when making soup, because about one-third of the water will evaporate during the soup making process. My large casserole contains about 8 pounds of water)

4. Prepare 80 grams of duck gizzards, 80 grams of duck heart, 80 grams of duck blood, and 80 grams of duck intestines (I bought them braised in the supermarket. If you buy them fresh, clean them at home and add some more. Salt, pepper, anise, green onions, etc. and cook for 30 minutes.)

5. Prepare a handful of vermicelli and 2 corianders

6. Add a little oil to the bottom of the pot and sauté a few Sichuan peppercorns until fragrant, then fry the duck intestines for 2 minutes. Then add a large bowl of duck stock.

7. Bring to a boil and cook for 2-3 minutes, then add the vermicelli.

8. There is no need to fry the duck blood. Just boil the vermicelli and add the duck blood and a few pieces of duck meat.

9. Add coriander after serving. Because the salt content in duck soup is relatively sufficient, you don’t need to add any more salt. If your soup tastes a little bland, you can add some salt appropriately.

2. Cooking skills

1. Duck is a very cool animal and has a strong fishy smell, so don’t forget to add more ginger when making it.

2. Be very careful when handling duck internal organs. Be sure to clean it and scald it to remove the blood.

3. Nutritional value

Duck blood is a "scavenger" of human body dirt. It can facilitate bowel movement, remove sediment and dirt from the intestinal cavity, and has a purifying effect on harmful substances such as dust and metal particles to avoid cumulative poisoning. Therefore, anemia patients, the elderly, women, and people engaged in dust, textile, sanitation, mining, etc. should especially eat duck blood. Duck blood contains vitamin K, which can promote blood coagulation and stop bleeding. The fat content in duck blood is very low, so it is suitable for people with high blood lipids to consume regularly.

Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. Vermicelli has good flavor-adhering properties and can absorb the flavors of various delicious soups. Coupled with the softness and tenderness of the vermicelli itself, it is even more refreshing and pleasant.