1. Slice the duck blood and tofu separately, don’t cut too thin
2. Lean meat chopped into minced meat
3. Put in a bowl, pour in the dark soy sauce, sweet potato starch, and water, stir vigorously and set aside
4. Pour an appropriate amount of water into the pot and heat it until there are slight bubbles on the side of the pot, immediately turn the heat to low, use chopsticks to pick up the minced meat into small bumps and put it into the pot at a time
5. Put all in and turn to high heat, put in tofu and duck blood to boil
6. Then pour in some light soy sauce, a spoonful of lard, some salt, then turn to low heat and simmer for about two minutes
7. Finally, add the small green vegetables and blanch them until they are dead, then turn off the heat and get out of the pot.
8. Sprinkle chopped green onion after serving
Tips:1: The secret to tender meatballs is that the water temperature should not be high.\n2: The tofu duck blood is not easy to taste, so it must be simmered for a few minutes to make it taste.\n3: If you don’t like the taste of lard, you can change the salad oil
