Blanch the duck gizzards, intestines, and liver in boiling water with 30g Shaoxing wine and 15g ginger for 3 minutes, then drain.
Bring 1500g duck broth to a simmer with the remaining 15g ginger and 5g salt in a large pot.
Slice the 300g duck blood into bite-sized cubes and add them to the simmering broth.
Sesli anlatım, porsiyon ayarı ve daha fazlası
