Pig blood soup

material

1 piece of pig blood, 2 pieces of pickled cabbage hearts and 3 pieces of leeks.

condiment

3 bowls of stock, half a teaspoon of salt, 2 tablespoons of sand tea sauce.

The way of doing things

1. Slice pig blood, blanch it with boiling water first, and take it out.

2. Put the broth into the pot, add the washed and cut shredded sauerkraut, cook for 5 minutes, then add pig blood, cook for 5 minutes, and season with salt.

3. Wash the leek and cut it into small pieces, put it in a soup bowl with sand tea sauce, then add the pig blood soup and mix well.

Note: Pig blood has a fishy smell, so it should be soaked and blanched with water before use to avoid fishy smell and water coming out.

Zhuwanzi

Pig blood meatballs, also known as tofu meatballs, are traditional home-cooked dishes in Shaoyang, Hunan. It is in 1 1 month and1February every year that almost every household makes this product for several months.

The traditional tofu balls are mainly made of tofu, with appropriate amount of pig blood and pork. In recent years, eggs have been added to the raw materials, one egg per pill. It is called "Money Pill" and tastes You Mei.

Raw material formula blood tofu 50 eggs 16 fresh pig blood 1000g fresh pork 750g refined salt 150g Chili powder 200g.

Production method: 1. First, put the tofu in the basket, filter the water, chop the pork and boil the eggs.

2. Knead the tofu into a paste, add minced meat, pig blood (250g for coloring), salt and Chili powder, and stir well.

3. Divide the bean curd with mixed ingredients into 16 equal parts, knead into balls, each part is wrapped with a shelled and cooked egg, and knead into balls.

4. Stick a layer of blood on the meatballs one by one, and put them flat on the board to dry (two or three days, you can dry them for fear of deterioration).

Product features Pork balls are round and black. When eating and drinking, cut it into 3 mm thick slices and cook it with wine. This kind of meatballs is easy to store and carry. If properly preserved, it can be preserved until May and June of the following year.

Coagulated Pig blood soup with leek

Raw materials:

Pig blood 600g, sauerkraut 150g, leek 120g.

Accessories:

1 tbsp rice wine, 2 tbsp salt, a little pepper,1200ml stock.

Exercise:

1. Cut pig blood into thick slices, blanch it with boiling water, and scoop it up for later use.

2, sauerkraut washed and shredded, leek cut into small pieces.

3. Boil the stock, add shredded sauerkraut and cook for 5 minutes, add pig blood and cook for 3 minutes, add seasoning, and add leeks before taking out.

Tips:

If the broth made of pig bones is made of pig blood soup, the big bones don't need to be taken out, and they are delicious and can be eaten as meat.

Features:

Efficacy: Clearing lung and invigorating stomach is very helpful for housewives and chefs who have been working in the kitchen for a long time.

Hot and sour pig blood soup

raw material

Ingredients: 300 grams of pig blood.

Ingredients: 20 grams of sauerkraut.

Seasoning: salt 10g, monosodium glutamate 4g, soy sauce 3g, sesame oil 3g, pepper 2g, chopped pepper 5g, onion 2g and fresh soup 50g.

prepare

(1) Chop sauerkraut, cut pig blood into 0.4 cm thick slices, and shred onion.

(2) Put the pot on a big fire, heat it with base oil, stir-fry sauerkraut and chopped pepper, add fresh soup, soy sauce, refined salt and monosodium glutamate to boil, then add pig blood, skim the floating foam when the soup is boiled, sprinkle with pepper and chopped green onion, pour sesame oil, and pour it into the soup bowl.

trait

Pig blood is fresh and tender, with a strong sour and spicy taste.

Pork blood fish porridge

Raw materials:

500 grams of pig blood, 250 grams of clean pomfret meat, 25 grams of scallops, 250 grams of japonica rice, 50 grams of yuba, a little shredded ginger, cooking wine, soy sauce, refined salt, pepper and sesame oil.

How to do it:

1. Wash the pig blood, remove the floating foam on the upper layer and the sediment and sundries on the lower layer, and cut into small squares; Wash the cinnamon fish, cut it into thin slices, put it in a bowl, add cooking wine, soy sauce and shredded ginger and mix well; Soak scallop in warm water and shred; The japonica rice is washed clean; Soak and shred yuba.

2. Put the pot on the fire, add water, japonica rice, scallops and yuba, and cook until the porridge is cooked. Add pig blood and cook until the porridge is cooked, then add mandarin fish slices and salt, sprinkle chopped green onion and pepper when boiling again, and pour in sesame oil.

Features:

The porridge has the effects of invigorating qi and blood, calming liver and expelling wind, and is suitable for people with weak constitution, postpartum weakness, headache and dizziness.

Bean sprouts and pig blood soup

material

250 grams of soybean sprouts and 250 grams of pig blood.

condiment

250g of soybean sprouts, two cloves of garlic, 20g of salad oil, 20g of Shaoxing wine, 5g of chopped green onion10g, 5g of Jiang Mo, 3g of refined salt and 2g of monosodium glutamate.

working methods

(1) Remove the roots of soybean sprouts and wash them; Cut pig blood into small squares and rinse with clear water; Cut garlic into minced meat.

(2) put salad oil, minced garlic, onion and Jiang Mo into a vessel, keep the fire for 1 min, then add pig blood and Shaoxing wine, bring to a boil with high fire, add bean sprouts, keep the fire for 1 min, and then season.

Spinach and pig blood soup

[Ingredients] 500 grams of pig blood and 500 grams of spinach.

[Production] (1) Wash spinach, remove fibrous roots and cut into sections; Cut pig blood into cubes. (2) Put the spinach stalks into a boiling water pot for a little boiling, then add pig blood, simmer and add spinach leaves for cooking and seasoning.

【 Efficacy 】 Runchang laxative, nourishing blood and stopping bleeding. But people with loose stools should not eat it.

Dachang Zhu Xue Tang

300 grams of large intestine, 300 grams of pig blood, 80 grams of leek, 40 grams of sauerkraut and 4 slices of ginger.

Material a: rice wine 1 spoon.

Material B: 10 cup in stock.

Material C: 4 tablespoons of sand tea sauce, 4 teaspoons of pepper 1/and 4 teaspoons of salt1.

Making:

1. Wash large intestine, wash pig blood, cut into pieces, blanch in boiling water, take out and drain, soak in cold water and cool; Wash leek, cut into sections, wash sauerkraut and shred.

2. Pour 5 cups of water into the pot, add the large intestine, ginger slices and material A, stew until cooked, remove and drain, and cut the large intestine into small pieces for later use.

3. Add another material B to the pot and bring to a boil. Add large intestine, pig blood and sauerkraut and cook for 3 minutes. Add material c and stir well. Finally, add leeks and bring to a boil.