material

200g of duck blood, 50g of vermicelli, 4 pieces of tofu, 2 teaspoons of chopped coriander (1 0g), 50g of duck intestine, chopped leek 1 teaspoon (5g), 5g of shredded ginger, 5g of salt1teaspoon, and 5g of white pepper1.

working methods

1. After repeatedly washing duck blood and duck intestines with clear water, the duck blood is cut into 1.5cm cubes, and the duck intestines are cut into 2cm long segments.

2. Put the duck intestines into boiling water, simmer the soup and remove it. Scald the vermicelli with warm water until it becomes soft.

3. Add 500ml of cold water to the boiling pot. After the fire boils, add sliced duck intestines and shredded ginger, boil again, add soaked vermicelli, tofu and diced duck blood, add salt, and continue to cook for about 2 minutes. Turn off the fire.

4. Put the cooked duck blood soup into the soup bowl, sprinkle with chopped coriander and chopped green onion, add white pepper and white vinegar, and mix well when eating.