1, white radish, washed, peeled and shredded, blanched. Shred onion and ginger. Cut the coriander into sections.

2, hot oil pan, add onion ginger, stir-fry and remove.

3. Put the blanched white radish into the pot and stir fry.

4. Cut the pig's blood into required pieces, and wash away the floating foam with boiling water.

5. Pour in hot water and put all the ingredients into the soup pot.

6. Heat a little more oil, add pepper, add a little soy sauce, and put the spicy and fragrant pepper oil into the soup pot.

7. Cook on medium heat, add a little salt, and when the radish is 5 cooked, add vermicelli to continue cooking.

8. Add chicken essence, add pepper, add vinegar, and finally add coriander.