1. The belly is soaked and blanched.
2. Duck blood.
3. Cut ginger spring onion and duck blood into pieces.
4. Put the oil in the pot, add the ginger and shallots and saute.
5. Add duck blood and belly and stir fry.
6. Add cooking wine, salt, dark soy sauce, and chili.
7. Add appropriate amount of water to a boil over high heat, turn to low heat and simmer until tasty.
8. Sprinkle coriander on top.
Tips:This dish should be simmered slowly, it tastes better for a little longer
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