Is it OK to boil fish with pig s blood, and can you eat fish and pig s blood together?

No, this can cause food poisoning. Dizziness, diarrhea, because pig blood contains hemoglobin, and the protein in fish will react with it, causing food poisoning.

Pig blood and fish can be eaten together. Eating both together can make amino acids.

It is more complete than the ingredients and promotes the full absorption of nutrients.

1.Pig blood is very nutritious and is known as "liquid meat". The protein content of pig blood is higher than that of beef and lean pork, and it is easy to digest and absorb.

The proportion of amino acids contained in pig blood protein is close to the proportion of amino acids in the human body, and it is very easy to be used by the body, so the protein of pig blood is the easiest to digest and absorb in animal food. Pig blood contains very little fat, and it is a low-calorie, low-fat food.

2.Fish is a good aquatic food, which is not only delicious, but also has high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with a high absorption rate in the human body. Fish is rich in thiamine.

Riboflavin, niacin, vitamin D

and a certain amount of minerals such as calcium, phosphorus, iron, etc.

Hello, eating fish and pig blood together does not cause any adverse reactions, so you don't have to worry about problems when mixed eating.

The above is the question, if you have any questions, just ask?

Fish and pig blood are not contradictory, as long as you don't mind, you can eat them together.

Yes, it can be eaten as fish and pig blood. Yes, it can be eaten as fish and pig blood.

Fish and pig blood can certainly be eaten together, nothing ***, and the nutritional value is very high.

You can eat it together, and when you cook the fish, you can put pork to remove the fishy smell and have a better taste.

Yes, it can be eaten as fish and pig blood. Specific steps:

The ingredients that need to be prepared in advance include: a fish, an appropriate amount of pig's blood, an appropriate amount of carrot sharp, an appropriate amount of green vegetables, and an appropriate amount of noodles.

1. Grind and chop the carrots.

2. Cut the blanched pig's blood into small pieces.

3. Heat the oil in a pan and add the ginger slices.

4. Add the fish and fry until golden brown on both sides. Waiter.

4. Add an appropriate amount of water and cook the soup in a casserole for 2 hours.

5. Remove the fish bones and bones, and set aside the fish broth.

6. Put the prepared carrots, pig blood and fish into a pot and bring to a boil, turn to low heat.

7. After boiling, add the noodles and cook.

8. Let it cool to about 30 degrees Celsius, and it is ready to eat.

If you eat steamed fish, steam it. But if the method is different, such as braised or stewed, there is no need to steam. So whether to fight or not to fight is a reference to how you make this fish.

It has nothing to do with pig blood. Let's take a look at the practice of steaming fish, and take sea bass as an example to illustrate.

Ingredients: Sea bass.

Excipients: green onion white, ginger, shallot, green onion, green pepper, red pepper.

Seasoning: salt, pepper, cooking wine, soy sauce.

1.Let's start preparing the ingredients.

Prepare a sea bass, scrape the scales and remove the gills, stir the internal organs from the fish's mouth with chopsticks, then pull out the internal organs, and use a knife to cut the fish bone from the back of the fish, without cutting through, try not to damage the body of the sea bass and affect the appearance. Friends who are troublesome can hand it over to the stall owner to deal with.

2.Now let's start preparing the excipients.

Green onions and ginger are cut into thin strips, and green and red peppers are cut into thin strips each. The green onions are cut into sections, and the ginger is cut into slices.

3.Let's start pickling below.

Sprinkle the sea bass with salt, pepper and cooking wine, mix well, put the soft shallots and ginger slices into the fish, and marinate for 10 minutes to taste.

4.Let's start steaming.

Boil water in a pot, put the grate after the water boils, put the fish on a plate, take out the shallots, then stuff in the green onions, ginger slices, use the green onions to prop up the fish meat to prevent deformation, and then put it in the pot and steam it over low heat for 8 minutes.

After 8 minutes, remove the steamed sea bass and pour out the excess broth. Pour the steamed fish soy sauce evenly over the fish and spread with shredded green onions, green and red peppers.

Heat the oil in a pan until it is 7 hot, then pour the oil evenly over the fish. Well, a delicious steamed sea bass fish is ready.

Morning News Mr. Ji, a citizen, has eaten a lot of fish, but last night, for the first time in his life, he ate a fish with red flesh. For this reason, Mr. Ji and the store stalemate lasted nearly two hours. "Fish protein contains an amino acid called histidine.

Bacteria multiply to break down their proteins, converting histidine into histamine. Histamine is a toxic substance, and poisoning will occur in the hours after eating, ranging from dizziness, headache, wide stool and dry mouth, palpitation, and severe shortness of breath, rapid heartbeat, vomiting, numbness in the limbs and other symptoms. Fish with red flesh and a large rancid smell of tokens contain more histamine.

Histamine is an alkaline poison that can be destroyed when it encounters acid, so you can add more vinegar when cooking fish.

1 green pepper, 300 grams of pig blood, 1 carrot, 2 grams of salt as an adjunct, 5 grams of light soy sauce, 10 grams of oil, 2 grams of chicken essence, production method.

2.Stir-fry the carrots and green peppers first.

3.Add salt to taste early.

4.Stir-fry raw.

5.Put in the pig's blood, fry the pig's blood, first pass the pig's blood through boiling water, and remove the foam 6Drizzle with light soy sauce and stir-fry well.

7.Stir-fry for a while.

8.Sprinkle with chicken bouillon.

9.Put some thirteen incense.

Wash the white radish and cut into cubes.

Cut the pig's blood, blanch it in hot water, and remove it for later use.

Wash the pot and add cooking oil, add the green onion and stir-fry until fragrant, then add the radish cubes.

Add the dark soy sauce and stir-fry evenly to bring out the aroma of the radish.

Then add the pig's blood and fry for a while, add salt, monosodium glutamate, and sesame oil to taste.

Serve on a plate.

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Pig blood is blanched in hot water and is easily cooked.

1. Take 1 piece of pig blood, clean it, and put it on a plate.

2. Cut the pig's blood into slices first, then cut into small pieces and put them on a plate.

3. Cut the radish into slices, then into small pieces, and place them on a plate.

4. Wash the pot, light the fire, add about 5ml of oil to the pot, and turn the heat to the high heat.

5. When the oil in the pan is 60% hot, pour the prepared pig's blood into the pot.

6. Spread the pig's blood on the bottom of the pot for a while, and then turn it over.

7. When the pig blood in the pot is ready, put the pig blood up and put it on a plate.

8. Then, pour the prepared radish into the pan and stir-fry a few times.

9. Spread the radish slices on the bottom of the pot for a while, then stir-fry a few times.

10. When the radish slices in the pot change color, pour the pig's blood into the pot and stir-fry a few times.

11. Then, add about 50ml of water to the pot and cover the pot.

12. When the water in the pot is about to boil dry, add 1 tablespoon of Nande and stir-fry a few times to mix Nande and the vegetables evenly.

13. Then, add 1 3 tablespoons of salt and stir-fry a few times to mix the salt and vegetables evenly.

14. Serve and put on a plate.

When boiling pig blood, to blanch, pig blood I believe everyone is no stranger, pig blood contains a lot of nutrients, eating pig blood can not only effectively ** anemia, etc., but also clean up the garbage in the body, but because the smell of pig blood is relatively heavy, many people can't stand the taste so they choose not to eat, when boiling pig blood, you must not blanch directly in the pot, if one step is missing, it is fishy and not fresh! Let's take a look!

Many people will blanch the water before blanching, in fact, if you blanch it alone, the fishy smell in the pig's blood can not be completely removed, in fact, as long as you add such a small step when blanching, ensure that the pig's blood you burn out is not only delicious but also has no fishy smell.

This step is that we add some salt to the water when blanching, stir evenly, and then put the pig's blood into the pot to blanch, which can not only remove the fishy, but also remove the fishy smell and other peculiar smells, so that the blanched pig blood can be more tender!

After blanching the pig's blood in this way, it is more delicate and delicious when boiled!

To make pig blood, it needs to be blanched and shaped.