1. Duck blood slices soaked in water
2. Mince pickled peppers, garlic, and ginger, cut the twice-cooked pork into shreds and set aside
3. Stir the pork belly, minced ginger, minced garlic and pickled peppers in a frying pan to create a fragrance
4. Pour in the broth, add the prepared duck blood, add a little chicken powder, and boil (because the bean paste has salt, you don’t need to add salt)
5. Just start the pot and sprinkle with coriander and chopped green onion
