Xi'an Wang Ji powder soup sheep blood [raw materials] sheep blood, water hair vermicelli, tofu, garlic sprouts, coriander minced, waxing oil, chili oil, refined salt .[Preparation method] 1. Take fresh sheep blood plus an equal amount of cold water and an appropriate amount of refined salt, stir well, coagulate and divide into pieces, cook in hot water at 90 ° C until it solidifies into pieces, set aside; 2. Wash the sheep blood clots, and then cut into strips the size of "matchsticks"; 3. Slice the tofu, put it into a pot of boiling water, cook it until it is about a honeycomb-shaped hole, fish it out; 4. After boiling water, first fine salt, and then put down the seasoning noodles. Keep the soup pot small open, break the puffer bun into small pieces and put it in the bowl, take the sheep's blood into the pot, blanch it, fish it in the bowl, then take the water and send the vermicelli into the bowl, pour the hot soup first, pause for a while, decant the soup, and then pour the soup and decoction, repeat it 3 to 5 times; take the tofu block in the soup pot and then blanch it into the bowl, add the wax oil, chili oil and spicy seeds, add the minced garlic seedlings, chopped coriander, and finally pour in the appropriate amount of hot soup to become .[Features] Shaanxi Xi'an famous special flavor snack.
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