1 Fried duck blood with onion, garlic and carrot: Wash the duck blood and cut it into strips, and cut carrots and garlic into strips. Blanch the duck's blood and drain it. Add oil, heat and saute garlic slices and ginger slices. Stir-fry carrots immediately. Then stir-fry green garlic, stir-fry cooked duck blood strips, and add soy sauce and soy sauce. Just add the right amount of salt and stir fry a few times to cook.

2 Blood-enriching rock sugar jujube soup: Tremella is soaked in warm water. Put tremella and red dates into a casserole and add appropriate amount of water until tremella becomes soft and the soup feels sticky. After an hour, put Lycium barbarum and rock sugar on it. It tastes better after being chilled this summer.

3 day lily spinach pork liver soup: soak the dried day lily in warm water for about 20 minutes, remove and drain, and cut into sections for later use. Cut the spinach into pieces. Wash the pig liver, cut it into thin slices, remove the blood with boiling water, and then pickle it with oil, salt and shredded ginger. Put water, day lily and medlar in the pot, cook for ten minutes after the fire, add chopped green onion and salt after the spinach and pork liver are boiled.