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1

Wash pig's blood and cut it into pieces. The pieces are slightly larger, so as not to be fragile when frying. Shred green pepper for later use.

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2

Pour a little vegetable oil into the hot pot. When the oil temperature is 50% hot, add shredded ginger and minced garlic and stir-fry until fragrant.

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three

After the garlic is fragrant, pour in the pig blood clot, a little cooking wine and a proper amount of soy sauce, and stir fry for 5 minutes.

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four

Stir-fry the pig blood clots to change color, pour in shredded green pepper and stir fry together. After stir-frying the color, add appropriate amount of refined salt and chicken essence, and pour in sesame oil to collect the pot.