Duck Blood Vermicelli Soup
Duck Blood Vermicelli Soup: Ingredients and Preparation
Ingredients
eviscerated duck
2500 g
pork shank bones
5 kg
water
20 kg
salt
500 g
MSG
250 g
chicken powder
200 g
star anise, sichuan peppercorn, tsao-ko, amomum (each)
15 g
cinnamon bark, cassia, dried tangerine peel, adenophora root (each)
20 g
licorice root, fennel, nutmeg (each)
10 g
sand ginger
25 g
bay leaf
5 g
cardamom
8 g
galangal
20 g
ginger
100 g
magnolia flower
6 g
clove
5 g
polygonatum root
50 g
scallion
150 g
Instructions
1
Step 1
Clean the eviscerated duck, remove the internal organs and cut into chunks; saw the pork shank bones into sections with a bone saw, put both into cold water, bring to a boil, then remove and rinse off blood impurities. Stir-fry the duck chunks in a pot to evaporate all moisture, no base oil is needed.
2
Step 2
Tie the above spices in a cheesecloth bag, boil in hot water for 5 minutes, then remove.
3
Step 3
Add 20 kg of water to a clean stainless steel pot and turn on the heat. Add the duck chunks, shank bones, and spice bag. Bring to a rolling boil over high heat, then turn to low heat and simmer for about 1 hour until the spice flavor is fully infused into the soup and the soup turns pale yellow. Use a mesh sieve to remove bones and residue, then add salt, MSG, and chicken powder. Stir until fully dissolved, and the soup base is ready. Notes: 1. Choose ducks that are at least 1 year old; older ducks have richer flavor and are easier to de-game. 2. Adjust the simmering time of the duck soup based on how much flavor is extracted from the duck chunks and bones. 3. Stir-fry the duck chunks just until all surface moisture is evaporated.
4
Step 4
Ingredients (1 serving): 150 g duck blood, 100 g each of duck liver, duck intestines, and leafy greens, 50 g each of duck gizzard and vermicelli, 20 g each of cilantro and pickled mustard tuber strips.
5
Step 5
Seasonings: 5 g sesame oil, 10 g chili oil.
6
Step 6
Chili oil recipe and preparation: 1500 g each of rapeseed oil and fried chili flakes, 2500 g salad oil, 1 kg duck oil, 500 g scallion, 400 g garlic, 200 g onion, 150 g perilla, 100 g each of tsao-ko and cardamom, 50 g bay leaf. Mix the rapeseed oil and salad oil, pour into a pot and turn on the heat. Cut the onion into chunks, smash the scallion with a knife before cutting into sections, smash the garlic cloves. Add the scallion, garlic, perilla, tsao-ko, bay leaf, and cardamom to the oil pot, simmer over low heat until the ingredients turn golden yellow, then remove. Add duck oil, white sesame seeds, and fried chili flakes, stir well, then remove from heat.
7
Step 7
Processing methods for duck blood, duck liver, duck intestines, duck gizzards and other ingredients.
8
Step 8
Duck blood: Most duck blood soup uses pre-processed semi-finished duck blood, which is available for purchase on the market. Fresh duck blood is rare and hard to supply.
9
Step 9
Duck liver: Rinse the duck liver clean. Pour the prepared duck soup into a pot (the soup level should be high enough to submerge the duck liver). Bring to a boil over high heat, then turn to low heat, add the rinsed duck liver (turn the liver frequently during cooking to prevent it from sticking to the pot bottom). Simmer until no more blood liquid seeps out of the liver, then turn off the heat. Add salt to taste if the liver is too bland. Slice the cooked duck liver and store in the refrigerator. Do not throw away the cooked soup; add appropriate spices and seasonings next time to reuse it, but filter out residue regularly. It is not recommended to use iron or cast iron pots for cooking duck liver, as iron is unstable and can react chemically with the spice components in the soup, causing the soup to turn black after a long time.
10
Step 10
Duck gizzard: Rinse the duck gizzard clean, peel off the yellow outer membrane. The processing method is the same as duck liver. Slice the cooked gizzard and store for later use.
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Step 11
Duck intestines: Cut the duck intestines open lengthwise into strips with scissors, rinse off impurities, wash with white vinegar, then rinse with clean water and cut into sections.
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Step 12
Preparation method for duck blood vermicelli soup.
13
Step 13
Soak the vermicelli in water, then cut into sections. Rinse the cilantro and leafy greens with water, cut the cilantro into small pieces.
14
Step 14
Bring the prepared duck soup to a boil. Put the vermicelli in a bamboo basket, blanch thoroughly in the boiling duck soup, then quickly transfer to a bowl. Process the duck liver, duck gizzard, and leafy greens the same way, and place them on top of the vermicelli.
15
Step 15
Boil another pot of water. Put the duck blood and duck intestines in separate bamboo baskets, blanch until cooked in the boiling water, then add to the bowl.
16
Step 16
Pour the boiled aged duck soup into the bowl, add pickled mustard tuber strips, sesame oil, and chili oil, then sprinkle with cilantro to serve.
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Step 17
Key points for making duck blood vermicelli soup.
18
Step 18
Do not blanch the duck intestines for too long; a quick blanch is enough, otherwise the texture will not be crisp. It is best to use sweet potato vermicelli, as it has a chewier, better texture than corn vermicelli.
19
Step 19
During use of the duck soup, add an appropriate amount of water to compensate for evaporation to prevent the soup from becoming too salty. Also note that blanching too many ingredients at once can dilute the flavor, so add appropriate amounts of salt, MSG and other seasonings as needed.
