Raw materials: 350-400 grams of duck soup

Accessories: 60 grams of spicy duck blood, 10 grams of duck gizzard, 10 grams of duck intestines, 10 grams of duck liver, 5 grams of bean puffs, half a halved halved brined egg

Bowl of seasoning: 1-2 grams of salt, 1 gram of monosodium glutamate (MSG), 1 gram of chicken powder, 2 grams of duck blood soup seasoning, 2 grams of pickled soybeans, 3 grams of peanut rice, 2 grams of squash, 2-3 grams of cilantro, 5 grams of shallot

(1) take stainless steel hot noodle funnel, add bean curd and cook for 1 minute;

(2) take a bowl, put salt, monosodium glutamate, chicken powder, duck blood soup seasoning, pickled bean curd, squash, and duck seasoning oil in the bowl, pour in the hot vermicelli and duck soup, splash spicy duck blood, duck gizzard, duck intestines, duck liver, sprinkle cilantro, shallot, peanuts on the vermicelli, and then you can do it.

The fresh duck blood with a pinch of refined salt, mix well and put into a bowl, steamed, with a knife into 1.5 cm square duck blood block. Then put the chicken soup on a large fire to boil, add ginger, scallions, garlic, salt, monosodium glutamate and duck blood, boil that into.

Duck blood: 200g spinach: 400g green onion: 2 chicken bones (or duck bones): 1 pair of pork bones: 1 catty ginger: 3 slices water: 8 bowls seasoning: oil: 2 tablespoons, sesame oil: 1/2 tablespoon, white pepper: 1/3 tablespoon, salt: 1/2 tablespoon?

1. chicken rack, pork barrel bone clean, blanch water; boil water, add chicken rack, pork barrel bone and ginger, high heat and cook for 20 minutes, skimming the surface of the soup froth, turn to low heat to boil for two hours;

2. duck blood rinsed with water, packed in a bowl, with a knife cut into thick slices (loaded in a bowl cut, so as not to duck blood scattered);

3. spinach cleaned and picked; boil a pot of water, spinach blanch 2

4. green onion washed and chopped;

5. pot put 4 bowls of broth, boil, pour duck blood, boil and then turn to medium heat for about 10 minutes, put the oil and spinach, until the vegetables are cooked with sesame oil, pepper and salt can be.

1 pair of duck bones, 5 slices of ginger, 200g of duck blood, 100g of vermicelli, 50g of duck liver, 50g of duck intestines, 50g of duck heart, 50g of duck jin, 10g of coriander, 10g of ginger paste, 10g of chopped green onion, ? tsp of salt, 1/2 tsp of chicken broth mix, 1/4 tsp of white pepper, ? tsp of sesame oil, ? tsp of red chili oil and one marinade packet.

Step 1 first cold water to blanch the duck bones to remove blood, then cold water into the ginger slices boiled on high heat, low heat for 1 hour to make soup.

Step 2 first cold water with ginger, duck liver, intestines, heart, Jane, etc. into the blanch to remove blood, another brine with brine about 1 hour with low heat.

Step 3 Boil water in a pot, put the duck blood, cook until boiling.

Step 4 Boil the duck bone broth in a pot, add the duck blood and cook until it boils, then put it into a bowl with the broth.

Step 5In a separate pot of boiling water, cook the softened vermicelli until tender. Add the vermicelli to the soup bowl as well.

Step 6 Add all the seasonings, cilantro, ginger and sliced duck innards.