Drinking tofu and duck blood soup in late autumn can not only warm the body but also cleanse bodily waste.
A warming stir-then-simmer soup where cubed duck blood curd and tofu are first sauteed with scallions until fragrant, then boiled in seasoned water for a silky, iron-rich bowl.
Instructions
- 1
Prepare all the ingredients, wash the duck blood clean, and cut the bought tofu into pieces and place them on a plate for later use.
- 2
Wash the green onions and chop them into fine pieces for later use.
- 3
Pour an appropriate amount of oil into the pot and heat it, then add the chopped green onion and stir-fry until fragrant.
- 4
Pour in the chopped duck blood and stir-fry until partially cooked, then add the chopped tofu and stir evenly.
- 5
Pour in an appropriate amount of water and bring it to a boil, then add 1-2 tablespoons of salt, stir evenly, turn off the heat, and serve.
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Ingredients
Main Ingredients
- Tofu150g
- duck blood1 piece
- Pure waterto taste
Auxiliary Ingredients
- chopped green onionsto taste
Seasonings
- Salt1-2 tsp