2. Boil water and blanch sheep's blood.

Put aside for use

4. Wash the leek and cut it into sections for later use.

5. Chop onion and a dried pepper for later use.

6. Add oil to the pot and heat it. Add dried chilies and stir-fry until fragrant.

7. Add chopped green onion and stir fry. Add the boiled sheep blood and cooking wine and stir-fry gently.

8. Add leeks and stir fry twice. Season with salt.

1, the sheep blood is scalded in advance, and it doesn't need to be stir-fried for a long time to keep the fresh flavor of the sheep blood.

2, the leeks in winter are fresh and tender, stir fry twice.