1. Cut soft tofu and lamb blood into pieces, add salt and blanch for about two minutes
2. Cut the green onion, ginger, and garlic for later use! Cut the green garlic leaves into sections! Chopped up! Prepare the seasoning! Two spoons of bean paste! Two spoons of crayfish sauce, a little sugar
3. Start the pot and cook oil, add pepper and fry it until fragrant, add onion, ginger, garlic and saute, add a little sugar, add boiling water, add tofu and lamb's blood to stew, add green garlic leaves and cook together!
4. Shake the pot lightly! Prevent sticking! Simmer for about ten minutes! Sprinkle with chopped green garlic sprouts
Tips:No salt was added during the whole process...I feel that the taste is enough, you can adjust it according to your preference! thank
