Main ingredients:DuckBlood200 grams (of white duck)Duck intestine200 gramsYam150 gramsRice vermicelli100 grams Auxiliary ingredients:Duck liver50 gramsDuck heart50 gramsCoriander15 grams Seasoning: 20 grams of duck oil, 5 grams of saltMSG2 gramsStar anise2 gramsSichuan pepper2 gramsGinger5 grams Onion 15 gramsPepper powder3 grams How to make:Duck blood soup with rice vermicelliPreparation: 1. Cut duck blood into small pieces, blanch it, and keep in cold water;2. Duck liver and duck heart are cooked in brine, then sliced;3. Duck intestine is blanched, then cut into small segments;4. Heat a pot with duck broth, add soaked rice vermicelli for 2-3 minutes, then remove and place in bowls;5. Blanch duck blood in the duck broth, remove and place on top of the rice vermicelli;6. Place duck liver, duck heart, and duck intestine on top, pour over the steaming hot duck broth, sprinkle with seasonings, pepper powder, and coriander.Nutritional value: Duck intestines are rich in protein, B vitamins, vitamin C, vitamin A, and calcium, iron, and other trace elements.They have a good effect on body metabolism, nerve, heart, digestive system, and vision maintenance.Therapeutic effects: It is beneficial for metabolic processes, maintenance of nerves, heart, digestion, and vision in the human body.RecipeNutrition: Duck intestines are rich inprotein,B vitamins, vitamin C, vitamin A and trace elements such as calcium and iron.It is beneficial for metabolic processes, maintenance of nerves, heart, digestion, and vision in the human body.