How to make pickled cabbage and duck blood vermicelli soup: Soak the vermicelli in water first, then cut the duck blood into small pieces, wash the sauerkraut and pickled peppers and cut them into sections, wash and slice the ginger, dice the green onions, and add a little oil to the pan. When the oil is hot, add sauerkraut, pickled peppers, ginger, and Sichuan peppercorns and sauté until fragrant, then add duck blood and stir-fry over medium heat. Add a small spoonful of cooking wine and light soy sauce to taste. Pour into a pot with hot water and cook over medium heat for 3 seconds. Minutes, add the vermicelli. After the vermicelli is cooked until soft, add salt and chicken essence to enhance the flavor. Put it in a bowl and sprinkle with chopped green onion. Pickled cabbage, duck blood and vermicelli soup is a very appetizing and simple soup. Duck blood and vermicelli soup is a specialty food in Nanjing. It belongs to Jinling cuisine and Jinling snacks. It is an important representative of Jinling cuisine and Jinling snacks. It is also one of the famous delicacies featuring duck. Duck blood vermicelli soup is made of old duck soup, duck blood, duck intestines, duck liver, duck gizzards, etc. and vermicelli. It is popular all over the country for its mild taste, fresh fragrance and smooth taste, as well as its taste characteristics that are suitable for both north and south.