Ingredients: big bone1000g, flat vermicelli150g, duck blood 200g, tofu 200g, green vegetables150g, and auricularia auricula 50g.

Accessories: cook the meat material, salt, garlic and pepper.

Step 1: Wash the big bones, put them in a pot and blanch them with cold water.

Step 2: take it out after foaming, and then wash off the floating foam on the surface.

Step 3: Boil water in a pressure cooker, add the cooked bones, add the cooked meat such as ginger, pepper and star anise, put it in a seasoning box, steam it in a pressure cooker and press it for 20 minutes.

Step 4: Boil bone soup for later use.

Step 5: Soften the flat vermicelli with water.

Step 6: Take a proper amount of bone soup, add a few bones, add salt and pepper, and cook for another 2 minutes.

Step 7: Cut the tofu and duck blood into pieces and wash the soaked black fungus.

Step 8: Boil the flat powder in a pot.

Step 9: Add tofu, duck blood and black fungus and stew for about 3-5 minutes.

Step 10: Finally, add some vegetables and turn off the heat.

Step 11: Serve with garlic paste and Chili oil.