Ingredients

Main ingredients: 300g sheep blood, 100g bell pepper, 100g red pepper

Seasoning: appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of blending oil< /p>

Method

1. Wash the green and red peppers, and rinse them with the sheep’s blood;

2. Cut the green and red peppers, and cut the sheep’s blood into long strips ;

3. Set the pot on fire, add shredded ginger, garlic, and dried red pepper;

4. Add the green pepper and red pepper and sheep's blood to the pot and stir-fry;

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5. Sprinkle appropriate amount of salt, continue to stir-fry and remove from the pot.