1 Cut the cooked chicken blood into cubes of 1 cm, wash with clear water and drain.

2. Soak Angelica and Chuanxiong in hot water until they are soft.

3. Heat the wok on high fire, and then pour in the oil. When the oil is hot, stir-fry minced meat, Radix Angelicae Sinensis and Rhizoma Chuanxiong, add cooking wine, soy sauce, fresh soup and salt, then add refined salt, monosodium glutamate and green garlic, and finally thicken with wet starch.