1. Quasi-ginger, garlic, millet spicy, coriander cut into sections and set aside.
2. Two pieces of pig blood, cut into small pieces.
3. Boil the water in the pot, pour the pig blood, add the cooking wine, and remove it after changing the color.
4. Heat the pan and put the oil, pour the hot oil into the bean paste and fry the red oil.
5. Then fry a spoonful of hot pot base ingredients to create a fragrant flavor, add 1 sesame pepper, add ginger and garlic, millet is spicy.
6. Add another bowl of water, add light soy sauce and pork blood.
7. Boil for about two minutes and then add pepper, ground pepper, sesame oil, and pepper oil.
8. Pour in water starch to thicken the juice, turn off the heat and add coriander to get out of the pot.
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