Ingredients

200g duck blood, 50g vermicelli, 4 soaked tofu, 2 teaspoons chopped coriander (10g), 50g duck intestines, 1 teaspoon chopped chives (5g), 5g shredded ginger , 1 teaspoon of salt (5g), 1/2 teaspoon of white pepper (3g), 1/2 teaspoon of white vinegar (2ml)

Method

1. Use duck blood and duck intestines After repeated washing with water, cut the duck blood into 1.5cm cubes and cut the duck intestines into 2cm long sections.

2. Boil the duck intestines in boiling water and take them out. Blanch the vermicelli in warm water until soft and set aside.

3. Add 500ml cold water to the pot, bring to a boil over high heat, add the sliced ??duck intestines and shredded ginger, bring to a boil again and add the soaked vermicelli, soaked tofu and sliced ??duck blood. Ding, add salt, continue to cook for about 2 minutes and turn off the heat.

4. Pour the cooked duck blood soup into a soup bowl, sprinkle with chopped coriander and chopped chives, add white pepper and white vinegar, and mix well before eating.