1. Soak the vermicelli in warm water and set aside.
2. Soak the fungus in advance, wash it, and cut into small pieces for later use.
3. Wash the shiitake mushrooms, soak them in advance, and cut them into thin slices for later use.
4. Duck blood is ready.
5. Clean the duck blood, cut into small pieces, add a little salt and blanch in the pot for two minutes.
6. Ginger is ready.
7. Chop the chives and set aside, white onion, and open the chopped green onions.
8. Heat a pan with cold oil, add scallion white and ginger to fragrant.
9. Add the blanched duck blood and stir fry, add some salt and stir well.
10. Add appropriate amount of water and water to soak the mushrooms, fungus, and mushrooms and cook for five minutes.
11. Add the bean curd and cook for one minute.
12. Add the soaked vermicelli and bring to a boil, add some pepper, and season with chicken essence.
13. Put the chopped green onion into the pan.
14. Finished picture.
15. Finished picture.
Tips:1. The fungus and shiitake mushrooms are soaked in advance and set aside!
2. Soak the fans in warm water to soften them!
3. Cut duck blood into small pieces, add a little salt and blanch in water for two minutes to get rid of fishy!
