1. Cut leek into sections; cut sheep blood into pieces.
2. Chop the shallots and garlic.
3. Put the oil in the pan to heat up, and fry the minced garlic in the pan first.
4. Add chopped green onions and sauté until fragrant.
5. Put the lamb blood in and gently stir fry until the color changes.
6. Put 3 bowls of water in a pot and boil the sheep's blood together.
7. Add leeks.
8. Cook for a while, add salt, pepper, and chicken essence to taste.
9. Plate.
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