Method: Stir-fry garlic in a pot with medium heat until it is semi-golden, then add pig blood, stir-fry for about 30 seconds, then add boiling water, add radish after the fire is boiled, then simmer for 20 minutes with low fire, turn off the fire, then add leek and simmer for 3 minutes, and add salt to serve.
If the pig blood is too strong, you can put some old ginger slices to remove the fishy smell.
Another way to do it.
Making materials of pig blood radish soup;
Ingredients: radish 400g, pig blood100g; Accessories: 50 grams of ham, 50 grams of fresh mushrooms, 3 grams of salt and 2 grams of monosodium glutamate.
The practice of radish soup: 1. Selecting 500g radish, cleaning, scraping and peeling, and cutting into filaments with uniform length and thickness; 2. Blanch the shredded radish with boiling water, remove it, wash it with clear water, and then remove it to control the water; 3. Cut ham and mushrooms into pig blood slices. 4. Put the small soup pot on the fire, add 500 grams of good chicken and duck soup, and boil it; 5. Add boiled shredded radish, sliced cooked ham, mushrooms and pig blood silk. 6. Add a proper amount of refined salt and monosodium glutamate and simmer for about 10 minute; 7. Remove the floating foam and put it into the soup basin.