Ingredients for making pig blood soup: 300g of pig blood, 50g of sauerkraut, 30g of pork, 0g of ginger 1 00g, 0g of onion10g, 3g of salt, 2g of monosodium glutamate, 3g of pepper, 500ml of broth, sauerkraut1,washing and cutting; Wash pig blood, cut into pieces and blanch in boiling water; 2. Dice the pork, wash and shred the onion, cut the onion into sections and slice the ginger. 3, pot fire, oil heat, add onions, sauerkraut, diced meat and stir fry. 4. Add broth to boil, then add pig blood, onion, ginger, salt, monosodium glutamate and pepper and cook until it tastes delicious. Nutrition tip: Pig blood contains high iron content, which exists in the form of heme iron and is easily absorbed and utilized by human body. Children and pregnant or lactating women in the growth stage can eat more dishes with animal blood, which can prevent iron deficiency anemia and effectively prevent middle-aged and elderly people from suffering from coronary heart disease and arteriosclerosis. Pig blood contains very little fat and is a low-calorie and low-fat food. The content of protein in pig blood is higher than that in beef and lean pork, which is easy to digest and absorb. The proportion of amino acids in protein of pig blood is close to that of human body, so it is very easy to be used by the body. Therefore, protein from pig blood is most easily digested and absorbed in animal food.