1. Duck blood is cut into pieces for later use.
2. Mince pickled pepper and pickled ginger, mince ginger, onion and garlic.
3. Saute the Pixian watercress at 80% oil temperature, add pickled pepper, pickled ginger, scallion, and chopped green onions and stir fry.
4. Pour in duck blood, add cooking wine, sugar, vinegar, light soy sauce and cook for 5 minutes.
5. Sprinkle with chopped green onion, monosodium glutamate and chicken essence to taste.
6. Lift the pot and serve it on the plate.
