Ingredients with Measurements:
- 1 pound lamb's blood
- 1 pound lamb bones
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons chili bean paste
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 6 cups water
- 8 ounces vermicelli noodles
- 2 green onions, chopped
- 2 tablespoons cilantro, chopped
Special equipment needed:
- Large pot
- Strainer
- Soup ladle
Step-by-step instructions:
1. Rinse the lamb's blood and bones under cold water.
2. In a large pot, add the lamb's blood, bones, onion, garlic, ginger, Sichuan peppercorns, chili bean paste, soy sauce, Shaoxing wine, sugar, and water.
3. Bring the mixture to a boil over high heat.
4. Reduce the heat to low and let the soup simmer for 2 hours.
5. Strain the soup through a fine-mesh strainer into a clean pot.
6. Bring the soup back to a boil over high heat.
7. Add the vermicelli noodles and cook for 3-4 minutes or until tender.
8. Ladle the soup into bowls and garnish with green onions and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 6g
Carbohydrates: 60g
Protein: 15g
Substitutions for ingredients:
- Pork blood can be used instead of lamb's blood.
- Chicken bones can be used instead of lamb bones.
- Red pepper flakes can be used instead of Sichuan peppercorns.
- Red miso paste can be used instead of chili bean paste.
- Rice vinegar can be used instead of Shaoxing wine.
Variations:
- Add sliced beef or pork to the soup.
- Add sliced mushrooms to the soup.
- Add bok choy or spinach to the soup.
Tips and tricks:
- Rinse the lamb's blood and bones thoroughly to remove any impurities.
- Use a fine-mesh strainer to strain the soup for a clear broth.
- Adjust the amount of chili bean paste to your desired level of spiciness.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with the vermicelli noodles and garnishes on top.
Garnishes:
Chopped green onions and cilantro
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, steamed rice
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too salty, add more water to dilute the saltiness.
Food safety advice:
- Make sure to cook the soup thoroughly to prevent any foodborne illnesses.
- Store the leftover soup in the refrigerator and consume within 3 days.
Food history:
Spicy Vermicelli in Lamb's Blood Soup is a traditional dish from Sichuan, China. It is believed to have originated from the Han Dynasty (206 BC-220 AD) and was traditionally served during the winter months to warm the body.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve the soup hot with steamed rice and a side of pickled vegetables.
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