Typical Sichuan-Guangdong fusion dishes, the delicious juice removes the fishy smell of seafood and duck blood, and the delicious spicy juice makes the soup clear and spicy. The manufacturing method is as follows:

1. Put Chili, Zanthoxylum bungeanum, bean paste, ginger, garlic and salad oil in a pot, stir-fry with low fire, add soup, remove residues, and then add seasonings such as monosodium glutamate, sugar and vinegar.

2. Slice seafood, duck blood and other main and auxiliary materials, change knives and fly water, add them to the boiled red soup, put them into a container after boiling, and sprinkle with chopped green onion.

3. Heat the salad oil, add pepper and pepper, pour out the fragrance and pour it on it quickly.

Note: Zanthoxylum bungeanum, pepper, bean paste, ginger and garlic must be put in to remove the fishy smell.

Another way:

1. Dice duck blood and tofu, and blanch duck blood and mustard tuber slices in hot water for later use.

2. After dipping oyster meat in a little starch, put it in hot water, cook it with low fire, take it out and soak it in ice water to cool it down to keep it crystal clear and full.

3. Heat oil in the pot, saute garlic until fragrant, then add cooked oysters and pickled mustard tuber slices, and cook delicious juice, delicious spicy sauce, spicy bean paste, fermented wine, Chili oil and sugar, and stir fry slightly.

4. Add water to the pot, bring to a boil, add duck blood, tofu and water starch to thicken, and finally sprinkle with chopped green onion.