1. Boiled chicken blood is soaked in water. (For the cooking method, please refer to the homemade Mala Tang made earlier).
2. Remove the yellow leaves of the leeks, wash and set aside.
3. Pour out the water, rinse, and drain the water.
4. Cut the leeks into small pieces for later use.
5. Chop garlic, cut millet peppers into small circles, and chop green peppers.
6. Pour oil in a pot, heat up, add garlic and green and red pepper until fragrant.
7. Pour in chicken blood and stir fry. (Don't stir fry too hard)
8. Pour in the leeks and stir fry, adjust a little salt and stir fry evenly.
9. When the leek becomes soft and discolored, turn off the heat and serve it on the plate.
Tips:1 It can also be replaced with duck blood and pig blood.
2 There is no need to add any chicken essence and MSG to taste.
3 If you don't eat chili, you can replace the millet pepper with red sweet pepper or leave it alone.
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