1 Cabbage cut into strips.

2 Wash and slice pig's blood.

3 Put oil in the bottom of the pot, add ginger and green onion and stir fry.4 Add pig's blood, gently turn and stir fry for a minute.

5 Pour in the cabbage and stir-fry well.

6 Pour in the appropriate amount of water, boil over high heat until the cabbage is cooked and soft

Raw materials: stick bone, cabbage, tofu, pig's blood, green onion and ginger, star anise, coriander.

Method of production

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1, the stick bone rinsed clean, chopped into small pieces; 2, into the cool water pot, boil over high heat, continue to boil for about 5 minutes, to remove the blood water;

3, pull out of hot water to rinse the surface of the froth and impurities;

4, into the high-pressure cooker, add more than the water, add onion and ginger, cook over high heat until the steam, then turn to a small fire! continue to pressure 15 minutes, natural exhaust;

5, pig's blood and tofu cut mahjong size square, pig's blood soaked in cool water, tofu in the water with salt to cook until slightly floating, drain water and spare, cabbage top hand-torn into pieces, help peeled into thin slices of spare;

6, start the oil pan, popping onion and ginger and star anise, first under the vegetable gangs, and then under the vegetable leaves, stir-frying over high heat, add cooking wine and Soy sauce for seasoning;

7, stir-fry until the cabbage becomes soft, add the appropriate amount of bones and soup, add tofu and pig's blood, cook over high heat;

8, seasoned with salt, and turn to medium heat stew until the cabbage is soft and rotten;

9, add a little monosodium glutamate (which can be omitted), sprinkle a little green onion and parsley, you can get out of the pot.