1 fish head skeleton

30 grams of soybeans are grams of food.

30 grams of mung beans

Duck blood 1 serving

2 grams of salt

3 slices of ginger

5 grams of cooking wine

A little white pepper

Proper amount of oil

Recipe practice:

1. Cut the fish skeleton into several sections for use.

2. put a little oil in the pot, heat it slowly, add salt to the oil, and then add the fish head skeleton. Putting salt first can reduce the sticking of the pot. Remember to fry it thoroughly before turning it over, which can also reduce the sticking of the pot.

3. Add ginger slices to the fish head skeleton, stir fry until fragrant, pour in cooking wine, then pour in a bowl of clear water, bring to a boil with strong fire, and cook for 10 minute on medium and small fire to form milky white fish soup.

4. Pour in the soybeans soaked in advance and cook for 20 minutes.

Try to cook the soybeans, and then pour in the washed green beans.

6. Cut the duck's blood into small pieces with a knife, pour them into the pot together, bring them to a boil, and season with salt and white pepper.