- 100g duck blood curd
- 30g vermicelli
- 25g duck gizzard
- 15g duck intestine
- 5 fried bean curd
- Sichuan pepper
- tangerine peel
- bay leaf
- soup stock
- sesame oil
- white pepper powder
Wash duck blood, duck intestines, duck gizzard. Soak vermicelli into the water until soft. Add aniseed, Sichuan pepper, cinnamon, tangerine peel, bay leaf, and ginger into a spice bag.
Add water to a skillet. Bring to a boil. Add spice bag and salt. Add duck blood curd into thick strips.
Cook duck intestine and duck gizzard in the pot. Remove from heat after cooked., then cut duck intestine into strips and slice duck gizzard.
Add soup stock into another skillet. Bring to a boil then add fried bean curd. After boiling, add duck blood strips. Cover and simmer over low heat for 5 minutes.
Blanch vermicelli into boiling water. Then remove vermicelli to a bowl.
Add cooked duck blood strips and fried bean curd to vermicelli. Also, add sliced duck gizzard and duck intestine.
Add white pepper powder to the vermicelli. Then pour into the soup stock. Sprinkle sesame oil and chopped coriander on the top. Serve.