How to make mushroom and duck blood soup

Exquisite dishes are the result of careful consideration with clever minds, but some dishes in life that look delicious and beautiful are actually not as difficult to make as imagined. Take the mushroom and duck blood soup for example. Prepare the ingredients, stir-fry over medium heat until the ingredients become soft, sprinkle with chopped green onions to enhance the flavor, and then serve.

1. Prepare the ingredients. Fresh mushrooms, duck blood, celery, shallots, carrots, and ginger.

2. Wash the mushrooms and cut into small pieces.

3. Wash the celery, carrots and shallots. For celery, only take the celery leaves, cut the green onions into onion segments, and cut the carrots into shreds.

4. Cut the duck blood into small pieces. Fresh duck blood should be soaked in clean water before consumption to preserve the freshness of the duck blood.

5. Remove from heat and add appropriate amount of cooking oil. Add appropriate amount of ginger and sauté until fragrant.

6. Add the chopped mushrooms and stir-fry in oil.

7. Stir-fry the mushrooms until coated with oil and fragrant.

8. Add shredded carrots and stir-fry for a while.

9. Add the duck soup cooked previously. It is best to cover the ingredients in the pot.

10. Cook the soup over high heat.

11. Bring the soup to a boil and add the chopped duck blood.

12. Add appropriate amount of salt and continue cooking.

13. Cook until the soup in the pot is slightly boiling. Stir it around a bit.

14. Prepare an appropriate amount of water starch and add it to the soup to thicken it.

15. Sprinkle in the chopped celery leaves and chives.

16. Stir the soup slightly and let it boil for a while before serving.