Composition:

Main ingredients: pig blood 1 radish 1.

Auxiliary oil 5ml Nande 1 spoon salt 1/3 spoon.

Steps:

1 take 1 pig blood, clean it and put it in a plate.

Cut pig blood into pieces first, then cut it into small pieces and put it on a plate.

Cut the radish into pieces first, then cut it into small pieces and put it on the plate.

4. Wash the pan and ignite. Add about 5ml of oil to the pot and turn to high heat.

When the oil in the pot is 60% hot, pour the pig blood prepared in the plate into the pot.

6 spread the pig's blood on the bottom of the pot for a while, then turn it over.

Wait until the pig blood in the pot is ready, then put the pig blood on the plate.

Then, pour the radish prepared in the dish into the pot and stir it a few times.

9 Spread the radish slices flat on the bottom of the pot for a while, and then stir fry a few times.

10 When the radish slices in the pot change color, pour the pig blood from the plate into the pot and stir-fry a few times.

1 1 Then, add about 50 ml of water to the pot and cover it.

12 When the water in the pot is almost dry, add 1 tablespoon Nande, stir-fry for a few times, and let Nande and the vegetables mix evenly.

13 Then, add 1/3 tablespoons of salt, stir-fry a few times, and mix the salt and vegetables evenly.

14, plate.