1. First put the blood in the pot to remove the blood water, and boil it to change its color.
2. Cut the blood wang into chunks with a knife and soak it in cold water for a while
3. Ginger garlic finely chopped
4. Wash the cabbage and filter water
5. Stir-fry the blood with lard, add chili, pepper, ginger, garlic and stir-fry with a little water.
6. Add a little water to let the blood scent.
7. After sauteing the blood, add some water to make the soup
8. Then put the cabbage down and boil, add the right amount of salt and chicken essence, and put some green onions on it.
Tips:Xuewang must be Nao Shui, add a lot of seasonings to get rid of the smell, and the heavy taste of bloodwang is more delicious.
