Marinate the shredded pork with minced garlic, soy sauce, and rice wine. Cut bamboo shoots, tofu, carrot, and pork blood into thin strips.

Heat oil in a pan and sauté the minced garlic until fragrant, then remove the garlic. Add the shredded pork and stir-fry until partially cooked, then add the carrot and bamboo shoots and stir-fry together.

Bring a pot of water to a boil and add the seafood bouillon cube. Add the fried garlic, cooked ingredients, tofu, and pork blood, and cook until done. Season with soy sauce, sesame oil, black vinegar, and ground black pepper. Mix cornstarch with water and add to thicken the soup. Pour in the beaten eggs while stirring, then sprinkle with chopped green onions.