A large broth pot, over a dozen ducks cleaned of their blood and with their heads and tips removed, a large plate of bones, a large plate of chicken legs...
All the ingredients needed for the broth were neatly arranged on the stove.
Clear, sweet spring water was poured into the broth pot, and after the fire was lit, various ingredients along with ginger slices were added to the pot. Once the water boiled, the foam was skimmed off carefully, and then it was left to simmer on low heat.
Taking advantage of this time, he started making duck blood tofu.
It's not easy to buy something clean like this, and it's even harder to find something fresh, so he simply bought fresh duck blood and made it into the finished duck blood ingredient himself after getting home.
Salt, white wine, pepper, canola oil, spring water, milk.
Of course, pure duck blood can be used, but the flavor and taste created this way are far less fragrant than when these things are added.
