The pig blood ball is cut into a slightly thick piece of the boiled water, and the green pepper is cut into the oblique circle.
Heat the tea oil in the pan, fry the yellow slices on both sides of the meatballs, then add a spoonful of garlic sauce and mix well with water to submerge.
Add some green peppers and stir fry a few times before collecting the juice.
There is no need to add salt to the pig blood ball itself. It will be salty.