250g of sheep blood, 20g of sheep oil, green garlic and ginger.

2. First cut ginger into shredded ginger, then cut Jiang Mo, pat the root of green garlic flat, cut green garlic into powder, and cut sheep blood into a cube with a square centimeter.

3. Boil water in the pot, pour sheep blood into boiling water, and then add a proper amount of cooking wine to remove the fishy smell. After the pot is boiled, skim off the floating foam, then take it out and put it in a plate, and clean it for later use.

4. Then boil out the washed sheep oil with low fire. After the sheep oil is boiled, the oil residue is removed, and the sheep blood soup cooked with sheep oil tastes more mellow.

5. Then pour in sheep's blood, stir fry for a while, then pour in 600g of cold water, cover the lid, bring to a boil with strong fire, and simmer with medium and small fire 15min.

6. Add Jiang Mo, add a spoonful of salt, appropriate amount of white pepper, put into the pot, sprinkle with minced onion and garlic, and a bowl of delicious sheep blood soup will be ready.

7. Besides containing 4/5 of water, the main components in sheep blood include various protein, mainly hemoglobin, serum albumin, serum globulin and a small amount of fibrin. In addition, it also contains a small amount of phospholipids, cholesterol and other lipids and grape inorganic salts.