Duck mixed vermicelli soup

1. Soak sweet potato flour in cold water in advance and set aside.

2. Wrap the seasoning bag (buy ready-made braised meat seasoning from the market or supermarket, do not use it all at once, depending on the amount of meat to be braised) with gauze, and prepare the ginger slices.

3. Add enough water to the clay pot, put in the ingredients and ginger slices, and bring to a boil over high heat.

4. Wash the duck legs (already cut into pieces) and gizzards, pour cold water into a pot, add cooking wine and blanch ginger slices.

5. Put the boiled duck legs and gizzards into the open casserole, turn down the heat, and cook for 30-40 minutes.

6. When the time is up, season with salt and soak the duck legs and gizzards in the soup for about 60 minutes to taste.

7. Put cold water from duck blood into a pot, add ginger slices, blanch water, and bring to a boil.

8. Cut the duck intestine into small sections. I couldn't find anyone to buy raw duck intestines in the market, I bought them ready-made at a deli.

9. Wash Oily bean curd, drain and cut.

10. Remove and slice the marinated duck gizzards.

11. Bring to a boil again, bring the soup to a boil, and put in soft soaked sweet potato flour to blanch until soft. (I already had a meal last night, so that's all the soup left.)

12. Put the fans into a bowl.

13. Add an appropriate amount of duck intestines, duck gizzards, duck blood, and duck leg meat, sprinkle with chopped garlic sprouts.

14. Pour in an appropriate amount of duck soup.