2. Ginger, onion and garlic are cut into Jiang Mo and chopped green onion respectively, and green garlic seedlings are cut into sections and put on plates for later use.
3. Put water in the pot, add a proper amount of salt, boil the tofu for about one minute after the water boils, remove the beany smell, remove and drain; Similarly, put the blood clot in Zhuo for about 1 min, then take it out and empty it.
4. Put a proper amount of oil in the pot, heat it, add Jiang Mo, scallion and garlic seedlings and stir-fry until fragrant, then immediately add bean paste, stir-fry bean paste and stir-fry red oil.
6. Then pour in pig blood, add a little old vinegar, and continue to cook for 2 minutes, so that tofu and blood curd can be fully tasted.
7. Add garlic sprouts and chicken essence, push them a few times quickly, then add water starch to thicken, turn off the fire and serve!