Ingredients
1 block of tofu, 200 g (about 7 oz) duck blood cake, and 100 g (about 3.5 oz) cleaned pea shoots.
Seasonings
25 g minced ginger, 30 g chopped scallions, 2 tablespoons vegetable oil, 1 teaspoon salt, 2 tablespoons soy sauce, a pinch of white pepper, 5 teaspoons vinegar, a pinch of MSG (or to taste), 4 teaspoons water slurry (cornstarch mixed with water).
Steps
1. Blanch the duck blood curd in boiling water until just cooked through, then remove and drain. Cut both the duck blood curd and tofu into small thin slices about 2 cm (3/4 inch) square.
2. Place the pot over high heat, add lard and heat until hot, then stir-fry the minced ginger until fragrant. Add broth, salt, soy sauce, and white pepper. Once it comes to a boil, add the tofu slices and duck blood slices. When the soup boils again, thicken it with a cornstarch slurry to create a light, flowing consistency. Then add pea shoots, MSG, and vinegar, stir well, and remove from the pot to serve.