1. Pig blood pickled cabbage soup. Ingredients: 1 piece of pig blood, 2 pieces of pickled cabbage heart, 3 leeks. Seasonings: 3 bowls of stock, half a teaspoon of salt, 2 tablespoons of shacha sauce. Method: Slice the pig blood, blanch it in boiling water and take it out. Put the broth into the pot, add the washed and cut shredded sauerkraut, cook for 5 minutes, then add the pig blood, cook for another 5 minutes, and season with salt. Wash the leeks and cut them into small pieces, put them in a soup bowl with the Shacha sauce, then add the pig blood soup, mix well and serve.

2. Spicy and sour pig blood soup. Ingredients: 300 grams of pig blood. Ingredients: 20 grams of sauerkraut. Seasoning: 10 grams of refined salt, 4 grams of MSG, 3 grams of soy sauce, 3 grams of sesame oil, 2 grams of pepper, 5 grams of chopped pepper, 2 grams of green onions, and 500 grams of fresh soup. Method: Chop the sauerkraut, cut the pork blood into 0.4 cm thick slices, and cut the green onion into flowers. Put the pot on a high fire, add the base oil to heat, stir-fry the sauerkraut and chopped pepper until fragrant, add the fresh soup, soy sauce, refined salt and MSG and bring to a boil, then add the pig blood, when the soup boils, skim off the foam and sprinkle in Add pepper, chopped green onion, drizzle with sesame oil, and pour into a soup bowl.

3. Mung bean sprouts and pig blood soup. Ingredients: 200 grams of soybean sprouts, 300 grams of pig blood. Seasoning: 4 grams of ginger, 15 grams of peanut oil, 5 grams of salt. Method: Wash the soybean sprouts, remove the roots and cut into sections. Wash the pig blood with clean water. Turn on the heat in the wok, add peanut oil and heat it up to 70% heat. Saute ginger slices until fragrant, add soybean sprouts and stir-fry until fragrant. Pour in water and bring to a boil over high heat for about 30 minutes. Add pig blood, bring to a boil and add salt to taste.