1. Put a proper amount of cold water in the pot, and put pig blood in the cold water. If the water has not passed the pig's blood, light the pot, add a proper amount of cold water after the water is boiled, and keep the water temperature at about 90; After the water is boiled again, take out the pig blood and rinse it with cold water to remove the blood foam. Slice pig blood and tofu for later use.

2. Wash lettuce and bean sprouts with water. Light the pot again, add 20 ml of peanut oil, stir-fry lettuce and bean sprouts in the pot after the oil is hot, add a little salt, stir-fry until it is medium-cooked, and then take it out and put it in a vegetable basin.

3. Chop garlic. Re-ignite. When the pan is hot, add 50 ml of peanut oil, add chopped green onion, shredded ginger and garlic foam to stir-fry, add Chili sauce to stir-fry red oil, add 600 ml of boiling water, add salt, soy sauce, cooking wine and sugar, stir well, add tofu and pig blood after the water is boiled, and cook for two minutes.

4. After two minutes, take out the pig blood and tofu and put them on the bean sprouts and lettuce, then pour the soup into the vegetable basin, and put garlic foam, Chili noodles, pepper and chopped green onion on the pig blood tofu.

5. Re-start the pot, add 400 ml of peanut oil and burn it to 90% heat, then pour it on garlic foam, pepper noodles, pepper and chopped green onion.