Ingredients: a piece of duck blood, cooked duck intestines, duck liver (salty) spicy oil, coriander (or green garlic), refined salt and chicken essence.

The practice of duck soup or stock: wash and dice the duck blood, chop the duck intestines (slices), pour the diced duck blood after boiling water, turn off the fire after boiling again, and pour off the water for later use. Boil duck soup or stock, add diced duck blood, add salt, turn off the heat when boiling again, put into a soup bowl, add duck intestines and duck liver, add a little chicken essence, pour in spicy oil, sprinkle with coriander foam or green garlic flowers, and mix well with a spoon.

Features: fresh, spicy, tender and delicious, the best product for afternoon tea and Qin Zhun snacks.