1. Ingredients: 2g of sheep blood, 1g of vermicelli, 5g of tofu, 8g of star anise, 2g of Amomum tsaoko, 2g of pepper, 2g of galangal, 2 cakes of flour, appropriate amount of coriander, appropriate amount of green garlic, 15g of pepper, 5g of fennel and 8g of cinnamon.

2. Cut sheep blood into thin strips and tofu into thick slices. Soak the vermicelli in cold water until soft.

3. Heat the wok and bake the pepper and fennel with low fire.

4. Heat the wok to bake cinnamon, star anise, tsaoko and galangal.

5. firstly, grind the pepper and fennel into fine flour, then mix other seasonings and grind the flour, and then stir it evenly with the pepper and fennel flour.

6. The wax sauce oil is also the main seasoning. The preparation method is that the seasoning bag is boiled in clear water until it tastes, then the seasoning bag is taken out, and the lard is poured in to continue cooking until the water is evaporated, and the blended water is boiled to dry, and the blended flavor is eaten in the lard to obtain the wax sauce oil.

7. Add water to the pot. After the water boils, add 2 grams of salt, then add the crushed seasoning noodles, keep the soup pot small, and boil the tofu slightly.

8. Put the sheep's blood in the colander, put it in the soup pot and shake it a few times until the sheep's blood is ripe.

9. Add the soaked vermicelli into the colander and boil it once.

1. Take out the vermicelli, sheep blood and tofu and put them in a bowl.

11. Then add wax juice oil and chili oil in sequence, and add appropriate amount of coriander and minced green garlic to make soup.