Tripe (500g)

Duck blood (200g)

Longkou vermicelli (500g)

A little coriander leaf foam and minced garlic

Chili oil, a little bean curd

A little sesame sauce

Salt, sesame oil, light soy sauce.

The first step is to wash the whole tripe/louver with clear water, and wash it several times. Slice the tripe, the thinner the better. Boil the water and blanch it again. The time must not be too long, it will be too old to bite, so blanch it for later use.

The second step is to cut the duck blood into pieces, boil the water, blanch it again, and blanch it for later use; Add minced garlic to soy sauce and adjust the juice for later use. Just keep this amount at about 40 grams.

Step 3: Boil hot water. Boil the vermicelli for about 2 minutes. Remove the vermicelli and put it into a bowl. Add duck blood, beef omasum, sesame sauce, bean curd and salt to taste.

The fourth step is to add the soup of boiled vermicelli, drop a drop of fragrant oil, Chili oil and coriander, and add the last delicious Mark spicy tripe according to personal taste.