1. Pork blood meatball slices
2. Soak for about half an hour to wash
3. Wash the green and red pepper and cut into small pieces
4. Wash the carrots and cut into small dices
5. After boiling the water in the pot, drip a little rapeseed oil
6. Put in fresh peas
7. When the peas rise, add carrots and 1 teaspoon of salt, cook them and remove them after they change color.
8. Pour the right amount of rapeseed oil in the pot
9. Add green and red peppers and 1 teaspoon of salt, fry and serve after changing the color
10. Save the base oil and put the pork blood balls
11. After frying, both sides are browned and cooked with a little cooking wine
12. Pour in a little warm water, dark soy sauce and 1 tablespoon of sugar, and boil on high heat
13. Re-pour the stir-fried peas and green and red peppers
14. Stir over high heat and sprinkle a little MSG to turn off the heat
15. Put it in a bowl
Tips:1. Pork blood meatballs are salty products, so soak them for a while to reduce excess salt.
