First, process the ingredients. Cut the lamb's blood into about one centimeter and put them into thin slices; cut the leeks into two centimeters; cut the green onion and ginger for later use.
Heat the oil, add the green onion and ginger until fragrant.
2. Pour in an appropriate amount of water, bring to a boil on high heat, add the cut sheep's blood, and then add salt, oyster sauce, vinegar, and cooking wine to taste without boiling. Sheep blood should not be boiled for too long, otherwise it will become old and affect the taste.
3. Because the sheep's blood bought is only eight mature, there will be a lot of floating powder after boiling, so use a spoon to skim it.
4. Does the sheep's blood soup without the floating end make you very appetite looking at it?
After boiling, immediately add the leek segments, turn off the heat immediately after boiling again, and put on the plate.