Scallion, sheep's blood, soy sauce, salt, pepper

Practice 1. sheep's blood cut into pieces, put into the pot

2. 1 in the pot into the water, cook until the water boils off the fire, use cool water to rinse the sheep's blood, water control

3. scallion cut into 7 centimeters, and then cut in half

4. frying pan with oil, oil is hot, put pepper, onion, sauteing, burning until onion, slightly soft

5. pour in, stirring, two or three minutes

6.

5. Pour in the sheep's blood, stir-fry, two or three minutes

6. According to their own taste to put soy sauce old soy sauce, if you are afraid of sticking to the pan can be put a little water

7. Juice, salt, turn off the fire, stir-fry with the residual heat, plate!

Prepare the main ingredients: sheep blood, tofu (sheep blood tofu cut square cubes respectively)

Heat the pan and put the oil into the chopped onion, ginger, chili powder, peppercorns, doubanjiang sauce stir-fry and add cooking wine.

Join the soup

Open the pot into the blood, tofu at the same time into the salt, chicken thirteen spices and other seasonings, simmer for about ten minutes after the fire to add cornstarch thickening, put the minced garlic out of the pot can be.

Scallion moderate? Ginger? garlic moderate amount? chili pepper moderate amount of oil moderate amount of salt moderate amount

Wine moderate amount of carrots moderate amount of MSG moderate amount of sugar moderate amount of water starch moderate amount

Mushroom 10g cilantro 5g pepper moderate amount

1 first onion, ginger, garlic, chili peppers cut well.

2Slice the shiitake mushrooms.3Minute the cilantro.4Slice the blood tofu.5Slice the carrots.

6Put oil in a pan and add onion, ginger, garlic and chili pepper and fry. Then add carrot slices and fry.

7Put a bowl of water in a pot and boil. Add the blood tofu.

8 Cover and boil, then add the right amount of sugar, mushrooms, cooking wine and mix well cover up and boil for a while.

9 open the lid and add monosodium glutamate, salt, pepper and mix well, add water starch to thicken the gravy out of the pot and sprinkle with chopped parsley.