Boil sheep blood for a few minutes, and it will be cooked in seven minutes. Stir-fry sheep's blood, cut chopped green onion, pepper, Jiang Mo and monosodium glutamate, put them on a plate for later use, cut sheep's blood into pieces six centimeters long, four centimeters wide and 0.5 centimeters thick, put them in a pot on the stove, heat the pot to cool the oil, add onion, ginger, dried pepper and pepper, stir-fry until fragrant, and then stir-fry.