1. All materials are ready for use.
2. Wash the sheep's blood and cut the tofu into a one-centimeter quick-release plate for later use.
3. Clean the coriander and green onions, cut into chopped green onions and parsley, and set aside.
4. Pour an appropriate amount of oil into the pot to heat up, pour in the chopped green onions and explode the aroma.
5. Pour in the cut sheep's blood, stir-fry until the surface of the sheep's blood changes color, then pour in the cut tofu and stir-fry evenly.
6. Pour in the right amount of water and 2-3 tablespoons of salt, stir and bring to a boil.
7. Sprinkle the chopped coriander and turn off the heat.
Tips:1: If you like to eat vermicelli, you can cut the vermicelli in half with scissors before pouring the water into the pot, pour the water and boil the tofu lamb's blood.
2: Stir-fry the tofu with lamb's blood on a low heat to prevent it from sticking.
3: If you don't like to eat coriander, you can use leek instead or not add it.
4: The amount of sheep blood tofu and water can be increased or decreased according to your needs.
