Cooking Steps

1. 

   Step1:Cut pig's blood into pieces; 2. Tear black fungus and Tremella into small pieces after hair; 3. Put pig's blood and Tremella into a pot together. Add water, heat in high heat and boil; remove frot

2. 

   Step2:Stew with low heat until the blood clot floats; both ears almost melt into the soup. Make sure to use low heat. Add wine to remove fishy smell. Mix salt and monosodium glutamate before leaving the pot.