Cooking Steps

1. 

   Step1:Take the tenderest part from the blood peeled vegetables and wash it.

2. 

   Step2:Boil the water in the pot. Put in a pinch of salt. Scald the vegetables in the blood skin for more than ten seconds. Drain and cool.

3. 

   Step3:Cut garlic, green pepper, millet pepper and ginger into a bowl. Add in soy sauce, vinegar, pepper oil and chicken essence.

4. 

   Step4:Pour the oil into the pot. Heat it and pour it on the mixed sauce. Stir well.

5. 

   Step5:Put the drained and cool blood vegetables into the plate, and pour in the adjusted material juice.