Sort out the ingredients. Fans are softened in advance; Boil duck blood in a boiling water pot for 3 minutes, take it out and let it cool for later use; Duck gizzard, duck liver and duck intestines are cooked and sliced, and oily tofu is cut into triangular pieces for later use; Boil duck soup. Wash the duck's side legs, blanch them with boiling water and cool them thoroughly; Prepare seasoning, slice ginger and cut onion; Pour a proper amount of water into the pot, and add onion ginger, aniseed, pepper, fragrant leaves, cinnamon, dried tangerine peel, cooking wine and duck leg; After the fire boils for 5 minutes, turn to low heat for 20 minutes; Saute shallots and ginger in the pot; Pour in oil tofu and stir-fry for a while; Add duck blood slices and stir fry; Add the freshly cooked duck soup; Cook for 5 minutes, then add the soaked vermicelli and cook until transparent; Season with salt, monosodium glutamate and pepper; Take a large bowl and fill it with vermicelli duck soup, then put the cooked duck intestines, duck gizzards and duck liver on it, sprinkle with coriander and drizzle with sesame oil or Chili oil.