1, green vegetable and 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 pan with oil, then put it into a wok with chopped green onion, then add a proper amount of water to boil, add duck blood and cook for about 10 minute, then add vegetables and salt, simmer for about five minutes, then turn off the fire and pour sesame oil.

2. Stewed duck blood in the country. Wash and slice duck blood, cut dried tofu from the middle, wash and tear mushrooms. Preheat the oil, stir-fry with watercress, onion ginger and hot pot, stir-fry until fragrant, pour in appropriate amount of water to boil, and then add dried bean curd and mushrooms. Cook the dried bean curd and mushrooms until they are delicious, then stir-fry the duck blood a few times, and you can serve.

3, leek bean sprouts fried duck blood. Blanch soybean sprouts in hot water for later use. Cut duck blood into cubes of about 1 cm and blanch in boiling water for later use. Heat the oil pan. When the oil is 50% hot, shred the ginger and 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.