1. Prepare a piece of duck blood, first cut it into pieces with a thickness of 1 cm, then cut it into strips with a width of 1 cm, and finally cut it into cubes with a width of 1 cm, and then soak it in water for later use.

2. Prepare a piece of tofu, cut it into small squares like duck blood, and soak it in water for later use.

3. Prepare a handful of sauerkraut, first put it in water to wash off the excess salt, squeeze it dry and cut it into granules for later use.

4. Prepare an appropriate amount of garlic, pat ginger and cut it into powder for later use, add an appropriate amount of water from the pot, add a small amount of salt to increase the bottom taste, then put tofu and duck blood clots into the pot under the condition of water control, stir evenly, and then add an appropriate amount of soy sauce to color. After the water is boiled, pour the duck blood and tofu into the pot and let the tofu soak until it tastes delicious.

5. Heat another pot, add a proper amount of oil to heat it, then add sauerkraut to stir fry until fragrant, then add prepared Jiang Mo and minced garlic to stir fry until fragrant, add a proper amount of bean paste to stir fry until fragrant, then add a spoonful of water, then put tofu and duck blood into the pot under water control and mix well, then start seasoning, add a proper amount of salt and pepper, then push tofu with a spoon to prevent sticking to the pot, and then start thickening.

6. Fire can be harvested.