1. Prepare materials.
2. Shred the louvers and set aside.
3. Shred the celery and slice the lettuce.
4. Luncheon meat slices.
5. Duck blood slices, konjac slices
6. Add water to the boiling pot and blanch the celery and lettuce separately.
7. Blanch the konjac until cooked.
8. Blanch the blinds (don’t take too long)
9. Blanch the duck blood until cooked.
10. Pour oil in a wok and sauté the onion, ginger, and garlic.
11. Put the bottom of the pot into the pot and stir-fry on high heat to make the seasoning fragrant.
12. Add appropriate amount of water and a little sugar, add cooking wine, add a little light soy sauce and bring to a boil, add duck blood slices, white louvered shreds, luncheon meat, boil again and continue to cook for 5 minutes.
13. Put the blanched lettuce and celery into a pot as a base dish.
14. The boiled blood will be vigorously out. Add sesame oil to the wok and heat up. Pour hot oil on the hairy blood. Sprinkle with garlic and coriander.
Tips:1. The duck blood must be blanched before being boiled, there will be no fishy smell.
2. You can add your favorite dishes.
