material
Ingredients: duck blood 200g, duck intestines 100g, two duck gizzards, oily tofu 50g, vermicelli 1 root, broth 1 bowl.
Accessories: onion, shredded ginger, coriander, balsamic vinegar, pepper, soy sauce, spicy oil and edible oil.
working methods
1, duck blood is cut into small pieces with a thickness of1.5cm, and then soaked in salt water for a while;
2. Wash the duck gizzard with a cutting knife and soak the vermicelli in water;
3. Scrape the oil off the duck intestines, add proper amount of salt, wash them, blanch them with boiling water, and remove them for later use;
4. Add oil to the pot, saute shallots and shredded ginger, and pour the broth to boil;
5. Add the duck gizzard first, then add the soaked vermicelli and oily tofu;
6. Add the scalded duck intestines after boiling;
7. Finally, add duck blood, cook for 2 minutes, turn off the fire and put it in a bowl;
8. Add salt, soy sauce, balsamic vinegar, coriander, pepper and spicy oil to serve.