1. Wash the duck gizzards and set aside. I bought the fresh ones every day. There are six in a pack.
2. Soak the vermicelli in water to soften, drain the water and set aside
3. Cut the duck blood into a knife and slice it into the shape you like. Duck gizzard slices, I only used two and a half
4. Cut the bean bubble diagonally, cut into triangles, set aside
5. Duck blood and duck gizzards are blanched in water, then add star anise, cinnamon, green onion, ginger, garlic and cooking wine to remove fishy
6. Make another pot of hot water, wait for the water to open into the soup, because it has a salty taste, you don’t need to add additional salt, you can adjust the taste of the broth that you make yourself.
7. When the soup is melted, put the beans in the bubble to boil, add duck gizzard blood and vermicelli after the water is boiled, wait until the water is turned on and off, and add some pepper to taste when you eat
Tips:There is a bit of fascia on the duck gizzards, which needs to be removed
