Sheep blood 500g onion half root.

Garlic and ginger in moderation

Appropriate amount of salt and dried pepper

Zanthoxylum bungeanum

Dry stir-frying sheep's blood

Step 1

Soak the sheep's blood in clear water for about ten minutes. During this period, slice the green pepper (optional), onion, ginger and garlic and cut them off for later use.

Step 2

Heat oil in a wok, add pepper and dried pepper, and stir-fry until it turns yellow.

Step 3

Add ginger, garlic and chopped green onion in turn, stir-fry until color changes, and add green pepper.

Step 4

Finally, pour in sheep's blood, stir-fry until all the sheep's blood changes color, add appropriate amount of salt, and take out the pot.