Main ingredients: duck blood (sometimes pig blood is used instead) and vermicelli cut into small pieces or strips. Oil fruit, green onion and ginger, shrimp, cilantro, duck innards (including gizzards, duck intestines, duck liver, etc.). The main reason for this is the fact that it is a good idea to have a good deal of salt, monosodium glutamate (MSG), chicken broth, and sesame oil (or chili oil) in the right amount.

Practice

(1) boil a pot of water, pour a tablespoon of monosodium glutamate (MSG), salt, chicken essence, put the parsley into the boiling hot water to scald a little, cut up the cooked duck intestines, duck liver spare.

(2) Boil the soup, cut the duck blood into strips, cut the oleaginous seeds into triangles and put them into the soup to cook.

(3) After a minute or two, fish out the duck blood, and after a while, when the oleaginous seeds are cooked, turn off the fire to the minimum, put the duck blood in, let them stew slowly, keep the temperature does not drop.

(4) Put the vermicelli into the ladle of hot vermicelli, blanch them in the soup for a minute or two and pour them into a bowl.

(5) and then fish out the appropriate amount of duck blood and oil fruit into the bowl, put the cut cooked duck intestines, duck liver on the fans, clip a few cilantro, dig spoons of spicy oil, use chopsticks to stir, a bowl of colorful and beautiful duck blood and fan soup is ready