2. Accessories: pickled cabbage (100g), pickled pepper (3), dried pepper (3), green onion (2), vegetable oil (50g), salt (1 spoon), ginger (4 slices), garlic (1 slice), and Lao.

3, pig blood cut into small pieces, sauerkraut, pickled peppers cut into diced.

4. Cut the green onions into small pieces.

5. Add vegetable oil to the wok, heat it, add sauerkraut, pickled pepper, ginger, garlic and onion, stir fry for a while, then add salt, soy sauce and chicken essence, and then add broth to boil.

6. Finally, add pig blood, don't stir fry, and gently push it with a shovel. After boiling, turn to low heat and simmer until it tastes good. Simmer on low heat for about 10 minute, and finally turn on high heat to collect juice. Serve.