Duck blood and vermicelli soup, a popular Chinese dish known for its rich flavors and nutritional value, is enjoyed by many for its unique texture and savory taste. Originating from the Jiangsu province in China, this hearty dish is a delightful combination of tender duck blood cubes, silky vermicelli noodles, and a flavorful broth that encapsulates the essence of traditional Chinese cuisine. Here’s how to prepare this sumptuous delicacy in your own kitchen.
**Ingredients:**
1. Fresh duck blood (about 300g)
2. Vermicelli noodles (around 200g)
3. Sliced duck meat or offal (optional)
4. Dried shiitake mushrooms
5. Scallions, chopped
6. Ginger, sliced
7. Garlic cloves, minced
8. Vegetable or chicken broth (about 1 liter)
9. Soy sauce
10. Cooking wine
11. Cornstarch
12. Sesame oil
13. Salt and pepper to taste
14. Optional garnishes: cilantro, chili oil, and black vinegar
**Instructions:**
1. **Preparation:**
– Rinse the fresh duck blood under cold running water, drain and cut into small cubes.
– Soak the dried vermicelli noodles in cold water until soft and pliable, then drain.
– Rehydrate the dried shiitake mushrooms in warm water for about 30 minutes, then slice them.
– Prepare any additional duck meat or offal by slicing it into bite-sized pieces.
2. **Cooking the Broth:**
– In a large pot, heat some oil over medium heat. Add ginger, garlic, and scallions, sauté until fragrant.
– Pour in the broth, bring it to a boil, and add the sliced mushrooms, duck meat (if using), and seasonings like soy sauce, cooking wine, salt, and pepper.
– Let the broth simmer for around 15-20 minutes to allow the flavors to meld together.
3. **Cooking the Duck Blood:**
– Carefully add the cubed duck blood to the simmering broth. Cook for another 5 minutes or until the blood is just cooked through; avoid overcooking as it can become tough.
4. **Adding Vermicelli Noodles:**
– Slip the drained vermicelli noodles into the boiling broth. Cook until they are al dente, usually within a few minutes.
5. **Thickening and Finishing Touches:**
– Mix cornstarch with a little water to create a slurry. Slowly pour the slurry into the soup while stirring constantly, allowing it to thicken the broth slightly.
– Remove the soup from heat and drizzle with sesame oil for added depth of flavor.
– Adjust seasoning to taste if needed.
6. **Serving:**
– Ladle the hot duck blood and vermicelli soup into bowls, garnish with cilantro and a dash of chili oil or black vinegar, depending on your preference.
– Serve immediately while piping hot.
With this recipe, you can recreate the authentic flavors of the classic Chinese duck blood and vermicelli soup right at home, providing a comforting meal that will surely satisfy both your palate and your soul. Enjoy!