1. Soak the sweet potato flour in cold water in advance and set aside.
2. Wrap the material package (the material package is in the market or the supermarket to buy the ready-made braised meat material, do not use up all at once, put it according to the amount of meat to be marinated) with gauze and prepare the ginger slices.
3. Add enough water to the casserole, add the bag and ginger slices, and bring to a boil.
4. Wash the duck legs (cut into pieces) and duck gizzards, add cold water to the pot, add cooking wine and ginger slices to blanch water.
5. Put the blanched duck legs and duck gizzards in a casserole that has already been boiled, reduce the heat and cook for 30-40 minutes.
6. When the time is up, add salt to taste, soak the duck legs and duck gizzards in the soup for about 60 minutes.
7. Put the duck blood into a pot with cold water, add ginger slices, blanch in water, and bring to a boil.
8. Cut the duck intestines into small pieces. (I didn't find any raw duck intestines in the market, it was a ready-made one at a deli).
9. Wash the oily tofu, drain the water, and cut into pieces.
10. Remove the soaked duck gizzards and slice them.
11. Turn on the fire again, bring the soup to a boil, add the soaked sweet potato flour and boil it to soften. (I have had a meal last night, so this is the soup left)
12. Scoop the vermicelli into the bowl.
13. Add the right amount of duck intestines, duck gizzards, duck blood and duck legs, sprinkle with minced garlic.
14. Just add an appropriate amount of duck soup.
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