1/2 duck, 300g Hakka-styled pickled cabbage, 1 fresh bamboo shoot, 1 piece of duck blood cake, 1 piece of pig blood cake, 3 packs of bean vermicelli, some ginger, 4 cups of water, 4 cups of stock.
SEASONIGS:
1t salt, 1T rice wine, some ground white pepper.
PREPARATION :
1. Rinse and cut duck into pieces; Blanch in boiling water for 1 minute so as to drain the blood; Remove and drain.
2. Rinse and blanch fresh bamboo shoots in water for 3 minutes, Remove and dain; Slice.
3. Rinse and cut duck blood cake into pieces; Rinse and cut pork bllod cake into pieces.
4. Soak tofu in salty water for 5 minutes; Remove and cut into pieces.
5. Soak bean vermicelli in water till soft and remove; Peel, rinse and slice ginger; Rinse and cut Hakka-styled pickled cabbage finely.
6. Pour 4 cups of water and 4 cups of stock to a pot; Bring to the boil over a high heat; Add the duce, Hakka-styled pickled cabbage, bamboo shoots, duck blood cake and ginger; Cook over a medium heat for 40 minutes; Add pork blood cake, tofu and bean vermicelli; Cook over a high heat for 3 minutes; Flavor with seasonings. Ready to serve.
