1. Sausage and pork blood balls are cooked and sliced and placed on a plate, sprinkled with ginger
2. Sprinkle three tablespoons of beef sauce or Lao Gan Ma, put in the pot, and steam for 15 to 20 minutes
3. After steaming for twenty minutes, open the lid. Sprinkle some chopped green onions and start eating!
Tips:The pork blood balls and sausages have added salt, so there is no need to add salt to this dish
