1. Use a knife to cut off the cover of the boxed chicken blood and cut into long strips.
2. Heat oil, low heat, add perfume chicken base and fry until fragrant;
3. Pour in chicken blood clots and add appropriate amount of water;
4. Boil on medium heat, turn the pot and turn over;
5. Boil for about five minutes, pour in water, starch and stir well, add shallots, and pour the vinegar along the side of the pot;
6. Turn the high heat evenly to get out of the pot.
