Spicy roasted duck blood

Overview

The duck blood is tender and smooth, and the soup is spicy!

Soak duck blood slices in water
Chop the pickled pepper, garlic, and ginger, and cut the twice-cooked pork into shreds and set aside
Heat the oil in a pan and stir-fry the pork belly, minced ginger, minced garlic and pickled pepper until fragrant
Pour in the stock, add the prepared duck blood, add a little chicken powder to taste and bring to a boil (because the bean paste has salt, no need to add salt)
Just take out the pot and sprinkle with coriander and chopped green onion