Xiangyouxuewang

boxes of finished duck blood, take out and slice into pieces for later use. After the water boils, add duck blood, drain it out and set aside.

Heat the pot, add Sichuan peppercorns and dried chili peppers, stir-fry until raw (do not stir-fry until fragrant), remove and pour into a flour mixer, beat into mixed powder and set aside. 1 lettuce, cut into segments of appropriate length, cut into lettuce skin, and cut into lettuce slices of appropriate thickness. Use a flat knife when the lettuce is small.

Pour an appropriate amount of stock into the pot, add lettuce slices and duck blood, add 2 tablespoons of salt, an appropriate amount of pepper and dark soy sauce, cover the pot, simmer over medium-low heat for 5 minutes, and then reduce the juice over high heat after 5 minutes. When the soup is suitable, add an appropriate amount of chicken essence, turn off the heat and remove the duck blood and lettuce. Pour an appropriate amount of cornstarch water into the pot, thicken it to a suitable consistency, and then pour it into a bowl. Sprinkle part of the mixed powder into a bowl, then add an appropriate amount of minced garlic and shallots. Heat the pot, remove an appropriate amount of oil, add sliced ginger and chopped green onion, stir-fry over medium heat, stir-fry the onion and ginger until fragrant, remove the onion and ginger, bring the boiled onion and ginger oil to a boil, pour it into a bowl, and it is delicious.

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