The duck blood vermicelli soup in Nanjing, like the southern salted duck, enjoys a high reputation throughout the country. Compared with salted duck, duck blood vermicelli soup is easier to make at home. The soft duck blood, the chewy vermicelli, and the fresh and salty soup, although it is a snack, eating a bowl brings great satisfaction.

To season the soup, I use the most common bean curd sauce, which is salty and slightly spicy; if there is chicken broth or bone broth, it will definitely be better; if not, you can use concentrated chicken broth instead, or just clean water.

Tips:

• Duck blood can be bought in supermarkets and markets. You can buy duck blood of big brands and high reputation, with quality assurance;
• Duck blood must be fully cooked before eating; sweet potato vermicelli is cheeky and resistant to cooking, the two can be put into the pot at the same time, or in order;
• Douban hot sauce has a salty taste, so whether to add salt to the soup can be adjusted according to taste.

Now, Ingredients

• 2 boxes Duck Blood
• 2 Sweet Potato Vermicelli
• 1 Shallots
• 3s Parsley
• 5 cloves Garlic
• 1 tablespoon Bean Spicy Sause
• A littke Rattan Pepper
• A little Concentrated Chicken Soup
• Some vineger
• A little Fried Yuba
• Little vegetable oil
• water

Directions

Step 1: 2 boxes of Duck blood

Step 2: Sweet potato vermicelli, coriander, shallots, garlic and hot sauce are ready.

Step 3: Soak the sweat potato vermicelli in warm water for soft use.

Step 4: Duck blood cut into long strips

Step 5: Cut coriander into inch sections, mince chives and garlic

Step 6: Pour a little oil in the work, put the rattan pepper and hot sauce into the work, stir fry for the aroma and red oil.

Step 7: Pour in an appropriate amount of water and boil, put the soft soaked sweat potato vermicelli in the pot and cook for 30 seconds, if there is fresh chicken broth, the nutrition and taste will be better

Step 8: Boil the duck blood in a pot

Step 9: Pour a little concentrated chicken broth and vinegar and mix well

Step 10: Sprinkle chopped green onion and coriander before starting the pot, and start eating!

Step 11: Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.

Step 12: Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.

Step 13: Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.

Step 14: Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.