1. First soak the sheep blood in cold water to remove the blood on it, then wash it with water, control the water, and cut it into slices about 0.3 cm thick.

2. Wash green peppers and carrots with water, cut into diamond-shaped slices, and set aside.

3. Cut onions, ginger and garlic and set aside.

4. Put a little starch in a bowl, mix it with water, and thicken it into a thick sauce. Set aside.

5. Heat the oil in the pot. When the oil is hot, add the peppercorns, onions, ginger and garlic and stir-fry. Then add the carrot slices and stir-fry.

6. After the carrot slices are stir-fried until soft, add the sheep blood and stir-fry (turn the spoon over as much as possible to avoid breaking the blood with a spatula), add a little cooking wine and salt.

7. Stir-fry until the color of the sheep blood becomes darker and there is no red blood color. Add the green pepper and stir-fry quickly until it is raw. Pour the blended gravy into the pot and turn it over with a spoon. When the gravy thickens, add MSG and turn off the heat. Drizzle a little sesame oil and take out a spoon.