Ingredients: Duck blood is cut into small pieces or strips (sometimes replaced by pig blood) and vermicelli. Avocado, shredded onion and ginger, shrimp, coriander, duck offal (including duck gizzard, duck intestines, duck liver, etc.). ). Salt, monosodium glutamate, chicken essence and sesame oil (or spicy oil) are appropriate.

(1) Boil a pot of water, pour in a tablespoon of monosodium glutamate, salt and chicken essence, blanch coriander in boiling hot water, and cut the cooked duck intestines and liver into sections for later use.

(2) Boiling soup: duck blood is cut into strips, avocado is cut into triangles, and boiled in soup.

(3) After a minute or two, fish out the duck blood. After a while, when the avocado is ripe, turn off the fire to the minimum, put the duck blood in, and 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) Take out a proper amount of duck blood and oily fruit and put them in a bowl. Put the cooked duck intestines and duck liver on the vermicelli, put some parsley, dig a spoonful of spicy oil and stir with chopsticks. A bowl of duck blood vermicelli soup with good color and flavor is ready.