1. Prepare ingredients: duck blood, tofu, green onion, ginger, garlic, millet chili, garlic cloves, water starch, June flavor soybean paste, June fresh light salt soy sauce, Ajinomoto Premium oyster sauce, Ajinomoto Premium cooking wine, chicken powder, sesame oil, salt, sugar, pepper.

2. Duck blood and tofu cut into cubes, ginger, garlic, millet chili and garlic shoots chopped, garlic shoots leaves cut into segments and spare.

3. Add water to a pot, add a spoonful of salt, and blanch the duck blood and tofu when the water boils.

4. In a hot pan, add a spoonful of oil, add a spoonful of bean paste when it is 50 percent hot, and stir fry the red oil.

5. Add ginger, garlic and millet chili and continue to stir-fry for flavor.

6. Add appropriate amount of water, add duck blood and tofu, add a spoonful of oyster sauce, a spoonful of pepper and a spoonful of lightly salted soy sauce, gently push with a spatula to make the seasoning uniform.

7. Bring to a boil over high heat, then change to medium heat and simmer for 5 minutes to allow the duck blood and tofu to fully absorb the flavor of the soup.

8. Add water starch and continue to simmer until the soup thickens.

9. Add chicken powder, sesame oil and garlic leaves, stir fry evenly out of the pot.

10. Plate and sprinkle with green onion, you can enjoy the spicy, fresh and fragrant, melt-in-your-mouth duck blood tofu.

This spicy and flavorful duck blood tofu melts in your mouth and is perfect for those who like spicy flavors.