Vegetable duck blood soup. Wash the duck blood and cut it into thick slices, about 1 cm thick. Then wash the vegetables and cut them into sections. Preheat the pot with oil, then put it into a wok with chopped green onion, then add a proper amount of water to boil it, then add duck blood and cook for about 10 minute, then add vegetables and salt, and stew for about five minutes, then turn off the heat and pour sesame oil on it.

Stewed duck blood in the country. Wash and slice duck blood, cut dried tofu from the middle, wash and shred mushrooms. Preheat the oil, stir-fry with watercress, onion ginger and hot pot, stir-fry until fragrant, pour in appropriate amount of water and boil, then add dried bean curd and mushrooms. Boil dried beancurd and mushrooms to taste, then stir-fry duck blood for a few times, and serve.

Fried duck blood with leek and bean sprouts. The bean sprouts were duplicated in hot water, then the duck blood was cut into cubes of about 1 cm, and duplicated in boiling water. Heat the oil pan. When the oil is 50% hot, put shredded ginger and shredded garlic into a wok, then add duck blood and stir fry, then add salt, pepper, cooking wine and chicken essence to taste, and then add leeks and bean sprouts and stir fry until cooked.

Duck blood bean curd soup. Wash duck blood and tofu and cut into pieces, then copy the tofu in boiling water and take it out. Heat an oil pan, put it into a Jiang Mo wok with chopped green onion, then pour in water, add tofu and duck blood clots and boil, then add salt, monosodium glutamate and pepper.

Fried duck blood with green garlic. Put duck blood slices in boiling water, copy and drain for later use. Then cut the green garlic sprouts and red pepper into oblique pieces for later use. Heat the oil, stir-fry the garlic sprouts and peppers until fragrant, then stir-fry the duck blood, and then season with salt and monosodium glutamate.