Cooking Steps

1. 

   Step1:Wash all ingredients, main ingredients, ham, konjac, pig blood, cut 2cm thick cube; cut short slices of pickled ginger, red pepper, garlic, scallion, and scallion.

2. 

   Step2:Pour some rapeseed oil into the clean pot, boil it, stir fry it with Pixian bean paste, and then add the onion, pickled ginger, pickled red pepper, garlic and prickly ash to stir fry the flavor.

3. 

   Step3:Pour in konjac, pig blood, ham, stir fry, add cooking wine, soy sauce, stir fry for about one minute, add clear water to level with ingredients, mix well, add sugar, and stir. Bring to a boil. Simmer for about five minutes.

4. 

   Step4:After the juice is collected in high heat, add chicken essence and stir fry the shallot for several times. Taste the saltiness of the juice. If it's too light, add some salt. It's right. Just plate it. Hot and sour taste. Very delicious.

5. 

   Step5:Done.