Origin: A poor man killed a duck and used a small bowl to hold blood. Unexpectedly, the fan fell in and got dirty. Helpless, he had to cook vermicelli with duck blood. Unexpectedly, the first bowl of duck blood vermicelli soup was actually cooked, and the soup was fragrant and beneficial, which led countless passers-by to guess how this delicious soup was cooked. Hearing this, the rich man named the poor as a professional chef, making duck blood vermicelli soup for the rich and his aunts. Later generations got this delicious food. Ingredients: Duck blood is cut into small pieces or strips (sometimes replaced by pig blood) and appropriate amount of vermicelli, avocado, shredded onion and ginger, shrimp, coriander, duck viscera (including duck gizzard, duck intestines, duck liver, etc.). ), salt, monosodium glutamate, chicken essence, sesame oil (or spicy oil). Practice: 1, boil a pot of water, pour in a tablespoon of monosodium glutamate, salt and Zhiqiang chicken essence, blanch coriander in boiling hot water, and cut the cooked duck intestines and liver for later use; 2. Boil the soup, cut the duck blood into strips, cut the avocado into triangles, and cook in the soup; 3. After one or two minutes, remove the duck blood. After a while, when the avocado is ripe, turn off the fire to a minimum, put the duck blood in, and let them stew slowly to keep the temperature from dropping. 4. Put the vermicelli into the spoon for scalding vermicelli, scald it in the soup for one or two minutes, and pour it into the bowl; 5. Then take out a proper amount of duck blood and avocado and put them in a bowl, put the cooked duck intestines and duck liver on the vermicelli, put a few parsley, dig a spoonful of spicy oil, stir with chopsticks, and a bowl of delicious duck blood vermicelli soup will be ready.