1. Mince ginger and green onion, chop millet pepper into small pieces, slice shiitake mushrooms, cut enoki mushrooms and wash off, shred a thousand sheets, cut coriander into sections, and set aside half a bundle of vermicelli.
2. Wash soybean sprouts.
3. Half a box of duck blood, cut into small pieces for later use.
4. Bring an appropriate amount of water to a boil in a pot, add the soybean sprouts and enoki mushrooms to a boil.
5. Thousands of enoki mushrooms are put in.
6. Fans put in.
7. Put the duck blood in and boil twice.
8. Appropriate amount of salt, light soy sauce, sesame pepper powder, stir well and turn off the heat.
9. Add minced ginger onion, coriander, millet pepper, and drizzle with sesame oil in a bowl.
10. Finished product.
11. Finished product.
Tips:What I made is an improved version of duck blood vermicelli soup with ingredients that my family likes. Put this as you like. In order to take pictures, Tang Sheng has a little bit less.
