First of all, the soup duck blood vermicelli
Soup.
1. Pork blood and tripe with cold water after repeated washing, pork blood cut into 5cm square dice, tripe cut into 2cm long small title.
2. The tripe is put into boiling water to boil the soup and then fished up. Vermicelli scalded with warm boiling water to soften reserved.
3. Add 500ml of cold water to the cooking pot, bring the fire to a boil, put in the cut tripe and ginger slices, boil again and add the softened vermicelli, deep-fried tofu and cut pig's blood dices, add salt, cook again for about 2 minutes and turn off the fire.
4. Sample the cooked duck blood soup into soup bowls, sprinkle with chopped chanterelles and scallions, add black pepper and white rice vinegar, and toss to serve.
Combined with the above also I think this way out of the vermicelli soup is the most delicious.