Pig blood (pig red): also known as liquid meat, blood tofu and blood flower, it tastes sweet, bitter and warm, and has the effects of detoxification, clearing intestines, enriching blood and beautifying. Pig blood is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, nicotinic acid and other nutrients. Because of its rich nutrition and delicious taste, blood tofu has always been favored by the public, and it is indispensable for hot pot, mala Tang and soup. Suitable for anemia patients, the elderly, women, people engaged in dust, textile, sanitation, mining and other work; Suitable for people with blood deficiency and dizziness due to head wind; Suitable for patients with abdominal distension and murmur of intestinal parasites;

Spicy pig blood is a very nutritious home-cooked dish. This dish is spicy and delicious, smooth and refreshing, and it is a healthy meal in winter. Cooking with pepper and pepper can remove the fishy smell of pig blood, and adding diced meat and green garlic can improve the taste and make the dish taste better.

Materials?

Coagulated pig blood (used as food)

Two halves of beans

Sichuan pepper

Pickled pepper (or vinegar) according to your own taste.

Red pepper

Jiang Mo, minced garlic

Cooking wine

soybean

The practice of hot and sour pig blood?

Cut pig blood into pieces, put it in a pot, add water and cooking wine, cook for 1-2 minutes, and drain.

Add oil to the pan, add Jiang Mo, minced garlic, dried pepper, prickly ash and pickled pepper (you can put small red pepper if you like spicy food), and add appropriate amount of soy sauce and watercress to stir-fry for fragrance. (You can also add minced meat if you like meat. )

Add water, bring to a boil, add pig blood and burn for 3 minutes.

Seasoning, because there are soy sauce and douban, salt depends on the situation, thin and thick, sprinkle chopped green onion out of the pot.

skill

Pig blood can't be boiled for long. When cooked, it will be very firewood, tender and delicious.