Duck blood vermicelli soup

Take half a duck, chop it into large pieces and boil it in boiling water for 2-3 minutes, then take it out. (Duck has thick skin and a lot of fat. To make the soup lighter, you can slice off all the duck skin and fat)

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.

Pour water into a casserole, add duck pieces and soup ingredients to 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)

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

Prepare a handful of vermicelli and 2 corianders

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.

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

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.

After serving, add coriander. 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.

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