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How to make duck blood vermicelli soup

Step 1 prepare materials: 50 grams of duck blood, 50 grams of vermicelli, 1 teaspoon of salt, 1 piece of ginger, 1 spring onion, 5 grams of white pepper, 10 grams of oil tofu. Step 2: soak vermicelli for 10 minutes. Step 3 Duck blood section. Step 4 sliced ginger. Step 5 chopped onions. Step 6 cut the bean curd into pieces. Step 7 first pour water from the pot, put the cold water into the vermicelli and ginger, and bring to a boil. Step 8, then pour in the duck blood and cook for 3 minutes.

Cut coriander, duck blood, shredded ginger. Add cold water and shredded ginger to bring to a boil. Pour in duck blood and cook over high heat for about 3 minutes. Finally, add pepper, stock, tofu and parsley to cook for a moment, and the delicious duck blood vermicelli soup is ready.

Boil a pot of water, pour in a tablespoon of monosodium glutamate, salt and chicken essence, blanch parsley in boiling hot water, cut cooked duck intestines and duck liver and set aside. Boil the soup, cut the duck blood into strips, cut the avocado into triangles, and boil it in the soup. After a minute or two, fish out the duck blood, and after a while, wait for the avocado to be cooked, turn off the fire to a minimum, put the duck blood in, and let them simmer slowly to keep the temperature from dropping.

First use cold water to scald the duck skeleton to remove blood water, then put in cold water into ginger slices and bring to a boil, then boil over low heat for 1 hour to make stock. First add sliced ginger with cold water, blanch duck liver, intestines, heart, Jane, etc. to remove blood, and use brine with small bittern for about 1 hour. Boil the water in the pot, put the duck blood in, and bring it to the boil. Boil the duck bone soup in the pot, add the duck blood to the boil, and put the soup into the bowl together.

What's the secret of Hakka Dust Duck?

Hakka Dust Duck is a traditional delicacy with strong local characteristics. The secret of its delicacy lies in its unique production technology and rich seasoning. The following are several key factors for the delicious taste of Hakka dust duck: pay attention to the selection of materials: choose high-quality ducks, preferably fresh and tender meat, moderately fat and thin native ducks. This kind of duck tastes better, the meat is delicious, fat but not greasy.

First of all, the material selection of Hakka Dust Duck is exquisite. The ducks chosen are usually local ducks with fresh and tender meat and moderate weight. This kind of duck has delicious meat, delicate muscle fiber, fat but not greasy, thin but not firewood, which provides a good foundation for making delicious dusty duck. Secondly, the production technology of Hakka dust duck is unique. In the cooking process, the ducks are slaughtered, depilated, washed, and then pickled with secret sauces.

Throw ginger / dusty duck. Dusty (Chen) duck: it is a kind of Hakka flavor food. Take 2-5 jin of ducks as raw materials, first cook the slaughtered ducks, then cut them into small pieces and put them into a small pot, add appropriate amount of sour vinegar, ginger (tender ginger), powdered age (a kind of grass) and other ingredients, then hold the pot and throw it continuously, which is best when the fragrance overflows.

Hakka cuisine, the top-secret seasoning "blue dust" on the tip of the tongue

Speaking of "Bishen" (some Hakka villages and towns are called "Bichi"), are you familiar with it? Yes, it is a necessary seasoning for sashimi, fried field snails, white-cut goose dip and other dishes. When it comes to peppermint, the first reaction of Hakka young people is "mint". In fact, "blue dust" is a kind of mint, also known as soil mint.