Ingredients: half a block of lactone tofu, 1 eggs, half a box of duck blood, three to five mushrooms, 5g starch, 5g light soy sauce, 20g vinegar, 1g black pepper, 0.5g white pepper, salt, chicken essence Appropriate amount, 5g of sesame oil, 1 slices of ginger.

1. Prepare the ingredients and mix them as you like. Today I used duck blood, tofu and a small amount of mushrooms.

2. For lactone tofu or juan tofu, take off the lid, place it upside down on the board, cut one corner, and blow air to open the box. Then cut into pieces. First make one cut parallel to the plane of the board, then three cuts vertically to the tofu, and seven cuts longitudinally. No matter how many times you cut it, just cut it into chunks. If you want to show off your knife skills, you can also cut it into shreds. Duck blood is the same size and shape.

3. Put the duck blood tofu in a pot with boiling water at the same time, add a little salt, blanch the water and let it cool down.

4. Put a little oil in the pot and stir-fry the ginger slices and mushrooms. Then add 500g boiling water and add duck blood tofu. Cook over medium-low heat for 10 minutes.

5. Add light soy sauce, vinegar, white pepper, black pepper, salt, chicken essence, and water starch (5g starch + 20g water and mix well), bring to a boil, pour in the beaten eggs, and add sesame oil. Stir well and serve. Garnish with coriander.