Cooking ingredients: 2 boxes of duck blood, 2 sweet potato vermicelli, 3 shallots 1 root, 3 parsley, 5 cloves of garlic, a little pepper 1 spoon, a little concentrated chicken soup, a little vinegar, a little fried yuba, a little vegetable oil and a little water.

Cooking steps:

1. Buy 2 boxes of hot pot duck blood, take the duck blood out of the box, soak it in cold water for a while, take it out after soaking, and cut it into strips with a knife for later use.

2. Prepare some coriander, green onion, garlic and hot sauce, and then prepare a proper amount of sweet potato vermicelli, just enough to eat.

3. Soak sweet potato vermicelli in warm water for later use. The water temperature should not be too high, so as not to cook the vermicelli thoroughly, so that the vermicelli will boil when it is cooked in the pot.

4. Clean coriander and green onion, cut coriander into sections for later use, chop chives and garlic.

5. Pour some cooking oil into the pot and heat it. When the oil is hot, add 1 tbsp hot sauce and stir-fry, then add a little rattan pepper to enhance the fragrance, and stir-fry the fragrance and red oil.

6. Add a proper amount of chicken soup, duck soup or stock to the pot. If not, add water directly, then add thick soup treasure, then add vermicelli and duck blood.

7. Add a little old vinegar and mix well.

8. Finally, the chopped onions, ginger, coriander and yuba can be taken out of the pot. The taste is super fragrant, the duck blood is not fishy, the taste is smooth and tender, and the fans are refreshing and very tasty!