Braised Xuewang Ingredients: 1. 3 pieces of pig blood (increase or decrease the amount according to the number of people) 2. Chives 3. Garlic 4. Ginger 5. Pepper (added for better taste). Chili pepper Powder, salt, chicken essence, soy sauce, cooking wine, starch. Steps: 1. Wash the pig blood with running water and soak it in water. Set aside. 2. Cut garlic and ginger into small pieces and set aside. Cut chives into small sections. 3. . Heat the oil in the pan, add minced garlic, ginger, and chives until fragrant. 4. Add cooking wine and continue to stir-fry until fragrant, then add a small amount of water (if you like more soup, you can add more), soy sauce, and salt. Chili powder. Wait until the soup boils. 5. Pick up the pig blood in the water and cut it into equal-sized pieces (it is not recommended to cut it too small). 6. Pour into the boiling soup, stir evenly, and add Chicken essence, pepper, and the remaining chive segments. Cook until the pig blood turns white (no blood color). 7. Add starch to water to make a thin sauce (a little is enough). Then pour it into the pot and wait until it boils again.