Ingredients:

1 set of duck bones,5 slices of ginger,200 grams of duck blood,100 grams of mung bean vermicelli,50 grams of duck liver,50 grams of duck intestines,50 grams of duck heart,50 grams of duck treasures,10 grams of coriander,10 grams of ginger paste, 10 grams of green onion flakes, seasonings: 1/4 teaspoon salt,1/2 teaspoon chicken essence,1/4 teaspoon white pepper powder, 1/2 teaspoon sesame oil,1/2 teaspoon red oil, one packet of spice bagSteps:1. First, blanch the duck bones in cold water to remove blood water, then place them in a pot with ginger slices and bring to a boil over high heat, simmer for 1 hour to make stock.2. Blanch the duck liver, intestines, heart, treasures, etc., in cold water with ginger slices, then cook them in brine on low heat for about 1 hour.3. In another pot, bring water to a boil and add duck blood, removing it once it boils and draining.4. Bring the duck bone stock to a boil again, add the duck blood and its broth until boiling, then transfer them into a bowl together with the stock.5. Boil another pot of water separately, cook the vermicelli until soft.6. Place the cooked vermicelli in the same bowl as the duck blood and stock.7. Add all seasonings, coriander, ginger paste, sliced braised duck organs, and serve.ChiliHalf a teaspoon of red oil, one stock cube

Method:

1. First, blanch the duck bones in cold water to remove blood water, then place them with ginger slices in cold water and cook over high heat until boiling, then simmer for1 hour to makebroth..2. Blanch the duck liver, intestines, heart, and other parts in cold water with ginger slices, separately use
braising liquidand simmer them over low heat for about 1 hour..
3. In a pot, boil water, add duck blood, and remove from heat when it boils, then take out.
.
4. In another pot, bring the duck bone broth to a boil, add the duck blood until boiling again, then transfer with the broth into a bowl..
5. Boil water in a separate pot, soften the, and then add them to the soup bowl.