1. Rinse sheep blood and cut into slices
2. Wash the sauerkraut and squeeze out the water
3. Accessories: onion, ginger, garlic and chili, cut any point
4. Pour an appropriate amount of oil into the pot and heat up, sauté the chives, ginger, garlic and chili
5. Add sauerkraut and stir fry
6. Add lamb's blood and stir-fry evenly with a shovel
7. Pour in some light soy sauce and stir fry evenly
8. Pour an appropriate amount of cooking wine and stir-fry until the cooking wine removes the bloody smell of sheep
9. Add a little hot water to boil
10. Put a little salt on the sheep’s blood and stir it evenly.
11. Moderately sour and salty, it's still pretty good
Tips:Share the home-cooked dishes, like the ones you like, and turn right when you don’t.
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