1. Set aside chopped green onion, set aside ginger slices and set aside garlic slice
2. Cut garlic sprouts into sections, slice tofu, slice duck blood
3. Pour 500 ml of water into the pot, boil over high heat, pour in duck blood, and blanch for 3 minutes
4. Pour edible oil, green onion, garlic slices, and ginger slices into the pot, sauté on high heat, pour in Pixian bean paste, stir fry for red oil
5. Pour 10ml of water, light soy sauce, dark soy sauce, duck blood, tofu, cooking wine, salt, white sugar, stir fry evenly, cook for ten minutes on high heat
6. Pour in garlic sprouts, stir fry evenly, pour in water starch, stir while pouring in, pour in sesame oil, stir fry evenly
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