The practice of fried pig blood with green onions, how to make fried pig blood with green onions, gr

Stir-fried pig's blood with green onions.

1 2 kg of leek, 1 piece of pig's blood, 1 tablespoon shallot, 1 tael of sauerkraut, 1 teaspoon of salt, a pinch of pepper.

Method (1) Wash the leeks and sauerkraut, cut them into about 2 cm long sections, and mince the shallots for later use.

2) Cut the pig's blood into strips 2 cm long and 1 cm wide, and blanch them with boiling water for later use.

3) Heat the pot, add 2 teaspoons of oil, stir-fry the minced shallots, add the pig's blood strips and stir-fry, then add seasonings and water to simmer slightly, and finally add leeks and sauerkraut and stir-fry before you can get out of the pot.

Selection method. Look at the color: rest assured that pig blood is generally dark red; Fake pig blood is very bright in color due to the addition of hemochromatin.

Touch it with your hands: rest assured that pig blood is hard and fragile; Fake pig blood is flexible and unbreakable due to the addition of chemicals such as formaldehyde.

Look at the cut surface: After cutting the pig blood clots, rest assured that the pig blood cut surface is rough and has irregular holes; The section surface of fake pig blood is smooth and flat, and no stomata can be seen.

Smell the smell: rest assured that the pig blood has a faint fishy smell; If you don't smell fishy, it's fake pig blood.

How to get rid of fishy odors.

1. The pig blood bought back is already cooked, but it should be scalded in boiling water before use to remove the unique taste of pig blood.

2. When stir-frying, be sure to use a fierce fire and add a little cooking wine to remove the fish. The Queen Mother said that pig blood and leeks are a perfect match, especially fresh and tender leeks.

Pig's blood, leeks, garlic, peanut oil, salt.

Cut the pig's blood into slices, remove it from the water and set aside.

Stir-fry the pot with garlic and stir-fry with pig's blood.

Add an appropriate amount of salt to the leeks and stir well.

Tips: Be sure to put the pig's blood through the water, it is not easy to fry.

Cut the pig's blood into thick slices.

2.Wash well, cut the leeks into sections, peel and chop the ginger, remove the garlic and chop it.

3.Add an appropriate amount of water to the pot, boil over high heat, put salt, cooking wine, and pig blood and cook for one minute, and the pig blood will not be tender after boiling for a long time.

4.Heat the pan with oil, add ginger and garlic and stir-fry until fragrant, and stir-fry leeks a few times.

5.Put pig blood, stir-fry, fry until the leeks are broken, and the leeks will wilt after boiling for a long time.

6.Add salt, chicken essence, stir-fry a few times to get out of the pot.

Pig blood: 400g, leek, 100g, oil, salt, red pepper, garlic cloves, sugar, light soy sauce, cooking wine, chicken essence, a little.

Method steps.

1Prepare the ingredients and wash the leeks.

2. Boil the pig's blood for 3 minutes and drain the water.

3. Pour oil into a wok and fry chives, ginger, garlic and red pepper.

4. Pour in the pig's blood and stir-fry for a while.

5. Pour in cooking wine and stir-fry until fragrant.

6. Add light soy sauce.

7Add sugar.

8. Add a pinch of salt and stir-fry for a while.

9Then add the leeks and stir-fry until soft.

10. Add a little chicken essence and stir-fry evenly, turn off the heat.

Precautions. Pig blood should be boiled for 3 minutes to remove some peculiar smells and shorten the frying time. This is a quick dish, the leeks can be slightly stir-fried in the pot until soft, and the taste of the leeks will be affected for a long time.

Ingredient main

3 pieces of pig blood for 3 servings.

Excipients others

2 tablespoons of bone broth. The practice of stir-frying pig's blood with green onions.

Step 1

Duan Chang is in his own hands.

Step 1

The thickness of the sheet should be thin.

Step 1

Fine-pointed. Step 1

The oil is hot. Step 1

Stir-fry the green onions until fragrant.

Step 1

Stir-fried pig's blood. Step 1

Let the soup fully absorb the pig's blood.

Step 1

Put some soy sauce and salt.

Step 1

Remove from the pan.

1. Ingredients: 1 4 onions, 1 piece of pig's blood, 3 cloves of garlic, 5 small red peppers, 3 slices of ginger, appropriate amount of sugar and salt, 1 tablespoon of aged vinegar, 4 tablespoons of light soy sauce, 3 tablespoons of cooking wine.

2. Cut the pig's blood into domino pieces, boil in boiling water for 1 minute, remove the cold water and control the moisture; Cut the onion into cubes, slice the garlic and cut the small red pepper into rings for later use.

3. Heat the pot, add an appropriate amount of oil, stir-fry the onion, small red pepper, garlic slices, pour in the pig's blood clot and stir-fry quickly, cook in cooking wine, light soy sauce, aged vinegar and stir-fry twice, add an appropriate amount of salt and sugar, turn off the heat and put on a plate.

<>1. Ingredients: a piece of pig blood, an appropriate amount of pepper stool, an appropriate amount of chopped green onion, an appropriate amount of minced ginger, an appropriate amount of light soy sauce, an appropriate amount of salt, and an appropriate amount of chicken essence.

2. A piece of pig's blood, cut into thick slices about 5 mm thick.

3. Add an appropriate amount of water to the pot, boil until slightly bubbling, and add pig blood. withered or.

4. Keep the water on low heat throughout the whole process, keep the water from boiling, and blanch for 2 minutes.

5. Scalded pig blood for later use.

6. Prepare peppers and other seasonings in advance.

7. Add an appropriate amount of oil to the wok and turn on high heat.

8. Stir-fry chives and ginger, add an appropriate amount of light soy sauce and salt, add chili peppers and stir-fry evenly, turn to low heat.

9. Add the scalded pig's blood.

10. Gently turn to prevent breaking, wait for the pig's blood to evenly stick to the thickness of the seasoning, add an appropriate amount of chicken essence to the jujube defeat, and turn it twice.

11. Serve on a plate and be delicious.

12. Blanching with boiling water and stir-frying the seasoning over high heat to turn to low heat to fry the pig's blood is the key to keeping it smooth and tender.

Raw materials for stir-fried pig blood with leeks: pig blood, leeks;

Ingredients for stir-fried pork blood with leeks: green onion ginger, zucchini, eggs, seasonings;

How to fry pig's blood with leeks:

1. Blanch the pig's blood with boiling water, and carefully cut it into pieces with a knife after cooling (easy to break, don't pinch it too hard);

2. Select the leeks, wash and cut into sections, and mince the green onion and ginger;

Hail 3, zucchini peeled, changed into slices, two eggs add a small spoon of cooking wine, a small spoon of water, a little salt, beat evenly and set aside;

4. Add an appropriate amount of oil to the pot, add eggs and scramble, and put them out for later use;

5. Stir-fry green onion and ginger, put zucchini into the pot, add a little salt and stir-fry over high heat, after it is super soft, you can pour in eggs and stir-fry together, add a little pepper powder to increase freshness, and a few drops of sesame oil can be out of the pot.

Raw materials for spinach pig blood soup: spinach, pig blood.

Ingredients for spinach and pig's blood soup: white pepper, ginger.

Seasoning of spinach pork blood soup: salt, vegetable oil, chicken essence.

Preparation of spinach pork blood soup:

1. Prepare some spinach, pig's blood, white pepper (if there are particles, it is better, it is not easy to increase the foam in the soup), ginger, salt, and a little chicken essence;

2. Cut the pig's blood into pieces, soak it in water first, and take it out when you use it;

3. When the spinach is cut into sections, I separate the stems and leaves, and try to leave some roots on the stems;

4. Slice ginger;

5. Pour some oil into the pot first, boil the pot with ginger slices, and then add the soup;

6. Pour in the pig's blood after the water is boiled in the pot, and it is recommended that the pig's blood can be boiled for a while; It is recommended that the fire should not be too big, otherwise the pig's blood will scatter when it boils.

7. After the pig's blood boils for a few minutes over medium heat, remove the stray foam floating on the soup noodles;

8. Add the spinach stalks 5 minutes before the pot, cook for 1 2 minutes, and put in white pepper at the same time, you can put it when you boil the pork celery and fan blood, and the white pepper can remove the fishy smell of pig blood;

9. After that, pour the remaining spinach leaves into the pot, and turn off the heat in about 1 minute.

Pig blood (pig red): also known as liquid meat, blood tofu and blood flowers, etc., sweet taste, bitter, warm, detoxification and cleansing of the intestines, blood replenishment and beauty. Pig blood is rich in nutrients such as vitamin B2, vitamin C, protein, iron, phosphorus, calcium, and niacin.

After the plasma protein in pig blood is decomposed by gastric acid in the human body, it produces a detoxification and intestinal decomposition product, which can react with dust and harmful metal particles that invade the human body, and is easy to excrete toxins.

It can remove intestinal garbage and dust from the lungs, aid digestion, and replenish iron and blood.

Stir-fry pig's blood <> green onions.

Cancer prevention. Cure nosebleeds.

Boost your stamina. Blood.

Resistance. Materials.

Ingredients. <>

3 pieces of pig blood. Accessories.

Bone broth. 2 scoops.

The practice of stir-frying pig's blood with green onions.

Duan Chang is in his own hands.

The thickness of the sheet should be thin.

Fine-pointed. <>

The oil is hot. <>

Stir-fry the green onions until fragrant.

Stir-fried pig's blood. <>

Let the soup fully absorb the pig's blood.

Put some soy sauce and salt.

Remove from the pan. <>

Picture of the finished product of fried pig's blood with green onions.