Kimchi duck blood

Cut the pickled vegetables into shreds, cut the ginger and garlic into slices, and cut the green onions into chopped green onions,

Prepare a small bowl of chili sauce, and then prepare a bowl to make the sauce. Add appropriate amounts of starch, light soy sauce, monosodium glutamate, and cooking wine in order. They will be used later

Duck blood cut into slices

Then put it into the drain plug to filter the water

Heat the pot and pour in appropriate amount of cooking oil

When the oil is hot, add ginger, garlic, pepper and spices and stir-fry until fragrant, then add an appropriate amount of chili sauce and stir-fry

Then add kimchi and stir-fry

Then pour in an appropriate amount of water (it is better if the water can cover the vegetables)

Bring the water to a boil, pour in the duck blood, cook over medium heat for three minutes, then pour in the juice prepared earlier (note: because the hot sauce and kimchi are salty, no salt is allowed)

Finally, put it into a bowl, sprinkle with the chopped green onions prepared earlier in the morning, and a bowl of kimchi and duck blood will be ready

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