1. First blanch the duck skeleton with cold water to remove the blood, then put the cold water into the ginger slices and boil it with strong fire, and then stew it with low fire 1 hour to make broth.

2. First add ginger slices with cold water, and put duck liver, duck intestines, duck heart and duck treasure. Add boiling blood-removing water and marinate with brine on low fire for about 1 hour.

3. Boil the water in the pot, add duck blood and boil until it boils.

4. Cook duck bone soup in the pot, add duck blood to boil, and put the soup together in a bowl.

5. Take another pot of boiling water and cook the soft vermicelli until it becomes soft. Put the vermicelli into the soup bowl.

6. Add all seasonings, coriander, ginger, and braised duck viscera slices.

Method 2: Duck blood (sometimes replaced by pig blood), vermicelli, avocado, onion, ginger, shrimp skin, coriander, duck viscera (including duck gizzard, duck intestines, duck liver, etc. ), salt, monosodium glutamate, chicken essence, sesame oil (or spicy oil) in moderation. [9]?

Step 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. 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.