Spicy Duck Blood Soup

Soak the dried wood ear mushrooms and dried tofu skin in warm water for 30 minutes until rehydrated. Drain and slice the rehydrated wood ear mushrooms and dried tofu skin into thin strips.

Slice the duck blood into 2cm cubes. Bring a pot of water to a boil, add the duck blood cubes and blanch for 2 minutes. Drain and set aside.

Thinly slice the pork belly. Bring a pot of water to a boil, add the pork belly slices and blanch for 1 minute to remove impurities. Drain and set aside.