Ingredients
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100g duck blood curd
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30g vermicelli
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25g duck gizzard
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15g duck intestine
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5 fried bean curd
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aniseed
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Sichuan pepper
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cinnamon
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tangerine peel
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bay leaf
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ginger
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coriander
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soup stock
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sesame oil
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white pepper powder
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salt
Directions
Kitchen Tips
Steps
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1
Done
10 minutes
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Wash duck blood, duck intestines, duck gizzard. Soak vermicelli into the water until soft. Add aniseed, Sichuan pepper, cinnamon, tangerine peel, bay leaf, and ginger into a spice bag. |
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2
Done
5 minutes
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Add water to a skillet. Bring to a boil. Add spice bag and salt. Add duck blood curd into thick strips. |
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3
Done
5 minutes
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Cook duck intestine and duck gizzard in the pot. Remove from heat after cooked., then cut duck intestine into strips and slice duck gizzard. |
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4
Done
10 minutes
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Add soup stock into another skillet. Bring to a boil then add fried bean curd. After boiling, add duck blood strips. Cover and simmer over low heat for 5 minutes. |
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5
Done
5 minutes
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Blanch vermicelli into boiling water. Then remove vermicelli to a bowl. |
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6
Done
5 minutes
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Add cooked duck blood strips and fried bean curd to vermicelli. Also, add sliced duck gizzard and duck intestine. |
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7
Done
5 minutes
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Add white pepper powder to the vermicelli. Then pour into the soup stock. Sprinkle sesame oil and chopped coriander on the top. Serve. |
