1. Boxed soft tofu and pig blood each.
2. Take the pig blood box, tear off the box seal, and buckle the pig blood;
3. Vertical knife slicing;
4. Cut into silk with an oblique knife.
5. Take the tofu box, tear off the box seal, use a knife to cut off the side of the box, and buckle out the tofu;
6. Vertical knife slicing;
7. Cut into shreds with an oblique knife, and put the shreds of pork blood into a soup bowl filled with clear water.
8. Heat oil on low heat, add dried sea pepper and Chinese pepper to fry to get a spicy aroma and shovel out;
9. Pour shredded tofu and shredded pork blood together with water into the pot, add pepper and salt;
10. Bring to a boil on medium heat, remove any froth, and cook for two to three minutes;
11. Add water starch in several times, and add green onion and chicken essence when the juice is thick;
12. Pour in vinegar and sesame oil, evenly spread it out.
