1. Be sure to buy authentic sheep blood. Nowadays, many duck blood and sheep blood are added with additives. I suggest you go to the sheep-killing stall to buy it.
2. Cut soft tofu into small pieces
3. The scallion, ginger, garlic and pepper are all well cut. I forgot to take the picture of minced garlic. I like garlic. I personally think that adding garlic is more delicious.
4. Choose the kind of loosely wrapped cabbage, we call it egg-yolk cabbage here, blanch it in boiling water and remove it.
5. Stir fragrant green onion, ginger and chili in the pot, add a spoonful of red-oiled watercress and stir-fry for a fragrance, add water, pour in lamb blood and tofu, add light soy sauce, salt, chicken essence, and pepper to taste, and simmer for 7 or 8 minutes
6. Find a larger bowl and put the boiled cabbage leaves on the bottom, then pour the stewed lamb blood tofu
7. Sprinkle with minced garlic
8. Sheep blood tastes a little harder than duck blood
9. Add the tender tofu and serve with rice
Tips:Don't simmer for too long
