Cut the bagged duck blood in half, carefully take it out, cut it into thick slices of about 1 cm, and cut the shallot into chopped green onion for later use.

Take a wok, put the homemade spicy seasoning and pickled peppers in the wok, and stir-fry slowly over medium heat until the seasoning gives off fragrance.

Pour in the secret sauce and 600 ml of water (bring your own, about two large cups), turn to medium heat after boiling on high fire, and keep boiling for 3 minutes.

In order to taste better when eating, it is strongly recommended to filter and remove the dregs from the soup base with a colander for discard.

After the soup base continues to boil, rinse the bean sprouts with water, then blanch them in the pot for 2 minutes, and take out the dish. Tips: Red oil with duck blood is a soup dish, so it is recommended to use a deeper container for the dish.

Turn to high heat, add lotus root, green bamboo shoots (Chinese kale bamboo shoots), bean skin, lunch meat and duck blood, and cook for about 3 minutes, so that the ingredients are cooked and tasted, and then turn off the heat and serve.

Finally sprinkle with chopped green onion and white sesame seeds!