2. Wash the sheep blood and cut it into pieces (not too thin, too thin and easy to break).
3. Cut the onion, shred the ginger, pat the garlic flat, and cut the green pepper for later use.
4, pour water into the pot, add a little salt, (salt is added to let sheep blood rot in the frying process. ) Pour the sheep's blood into the pot and blanch it with hot water. After the sheep's blood changes color, take it out and let it cool for later use.
5, another pot, pot temperature, pour in the right amount of cooking oil, after the oil is hot, pour in the prepared onion, ginger, garlic, pepper and stir fry, and then pour in the green pepper and stir fry a few times.
6, add soy sauce, oil consumption, stir fry, then pour sheep blood into the pot and stir fry a few times, pour a little water, if you want the soup to be thicker, you can thicken some starch water.
7. Add some pepper noodles and salt to taste, stir fry a few times, drop some sesame oil, stir fry with chicken essence a few times, and you can go out.