1. Boil a pot of water, pour 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. Boil the soup, cut the duck blood into strips, cut the avocado into triangles and cook it 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 a minute or two, 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.