How to make pig blood the most tender and delicious? How to make pig blood tender?

Stir-fry leeks with pig's blood, method, heat the lard in the pot, and stir-fry the green onions, ginger and garlic until fragrant. Pour in the pig's blood water, stir-fry lightly over high heat, and break carefully. Add salt, cooking wine, light soy sauce, a little sugar to taste, add a little water to the pot, and simmer over high heat for one minute. Add the leeks and stir-fry until soft, thicken and then remove from the pan.

1.First, cut the pig's blood into tofu cubes, soak it in water for about 10 minutes, and then remove it. 2.

Clean the garlic, ginger, and green onions, cut them into small slices, and place them on a plate. Remove the roots of the peppers, wash them, cut them into small pieces and place them on a plate. 3.

Wash the pot, light the heat, add the appropriate amount of oil to the pan, and turn the heat to medium heat. 4.When the oil in the pan is heated, add the green onion, garlic, ginger, and chili pepper in turn and stir-fry a few times.

5.When you smell the fragrance, pour in the pig's blood and fry it until the pig's blood changes color. 6.

Then, add the appropriate amount of sugar, salt to the pan and stir-fry a few times. 7.Finally, add the light soy sauce and stir-fry a few times, stirring the light soy sauce and pig blood well.

Serve and transfer to a plate.

The practice of stir-frying pig's blood with garlic sprouts.

1. Cut the pig's blood into evenly sized pieces; mince ginger and garlic; Cut the green onion into small pieces; Cut the dried chili peppers and garlic sprouts into sections.

2Pour an appropriate amount of oil into the pot, after heating, add dried chili peppers, minced ginger, minced garlic and chopped green onions and stir-fry until fragrant3Add pig blood, stir-fry until slightly charred Add an appropriate amount of cooking wine, stir-fry evenly Then add garlic sprouts and stir-fry evenly.

4. Pour in a little salt and mixed water starch, stir-fry evenly.

In fact, our rural middle schools are here to fill the sausage, which is also a very delicious rural delicacy to kill pigs, but I still miss the pig blood made by my father, I feel that a few eggs are poured into the pig blood, this is also a very delicious family food, this steamed pig blood is not much different steps, but you must be optimistic about the heat.

The first step is to prepare the materials. The ingredients that need to be prepared to make pig blood soup are fresh pig blood, and the ingredients that need to be prepared are leeks, lettuce and garlic.

The second step is to process pig blood. After buying fresh pig blood in the vegetable market, don't be in a hurry to cut the pig blood into small pieces, you can pour some water into the pot first, add some salt after the water is warm, put the pig blood into the hot water and start boiling, about two minutes of boiling, when the time is up, immediately take out the pig blood, soak it in cold water, soak it for about 20 minutes, this is mainly to increase the lubrication of pig blood, but also to make the coagulability of pig blood better, In the process of boiling pig blood, it will not let the pig blood easily scatter and break easily.

The third step is to stew the pig's blood. Pour an appropriate amount of cooking oil into the pot, after the oil is warm, first put the ginger slices and garlic into it to burst out the fragrance, and then put the cut leeks into the pot and stir-fry, about 30 seconds or so add water to boil, after the water boils, the pig's blood should have been soaked, cut the pig's blood into small pieces, put it into the pot and start to stew, the water in the pot boils again, add some cold water into it, so that you can prevent the pig's blood from sticking to the teeth, and the boiled pig's blood is particularly beautiful, there will be no honeycomb holes, Pig blood will be very tender in taste. The water in the pot is boiled again, add some salt to taste, sprinkle some chopped green onions, and then turn off the heat and serve on the plate.

Now do you know how to make pig blood tender and delicious? When boiling pig blood, remember two key points, the first is that pig blood must be boiled in hot water for two minutes, and then soaked in cold water, after the coagulation of pig blood increases, it will not be easy to rot if it is boiled for a little longer, and it will look more appetizing, and the second is in the process of boiling pig blood, after the water in the pot is boiled, you need to add a bowl of cold water to cool it, which can make the pig blood tender and delicious and not sticky to the teeth.

How to make pig blood tender? Pig blood is boiled in warm water first, and the pig blood that comes out this way will be more tender.

Only fresh blood from freshly killed pigs. The pig blood will be fresh and tender.

Steps of Pig Blood:Ingredients: 200 grams of pig blood, a handful of leeks, 200 grams of water.

Excipients: a spoonful of oil, a pinch of salt, a few slices of ginger.

1. Mix the pig's blood and water, put some salt, mix evenly, and wait for coagulation.

2. Slice the coagulated pig blood and cut the leeks into long sections.

3. Put water in the pot, put the pig blood slices in, skim off the foam after boiling, and drain the pig blood.

4. Put a little oil in the pot, put in a little fat granules, and fry the fat (if there is no fatty meat, this step can be omitted).

5. Pour the leeks in, stir-fry until slightly soft, pour the blanched pig blood slices into it, add salt, and stir-fry evenly to get out of the pot.

6. Finished products. <>

The method of stir-fried pig's blood with leeks is as follows:Ingredients: 100g of leeks, 300g of pig blood, 10g of ginger, 2 cloves of garlic, 2 millet peppers, appropriate amount of oil, appropriate amount of chicken essence, 15ml of light soy sauce, 100ml of water starch.

1. Prepare materials.

2. Wash the leeks and cut them into lengths of about 4cm; Pig blood washed and sliced; Wash the ginger and cut into shreds; Peel and wash the garlic and cut it into minced garlic; Wash the millet peppers and cut them diagonally into small pieces.

3. Blanch the pig's blood in a pot of boiling water for about 1 minute, remove and drain.

4. Heat the oil in a pan, add the ginger shreds and garlic paste, and simmer over low heat to bring out the fragrance.

5. Add the pig's blood, stir-fry and hold for about 1 minute.

6. Add water starch and light soy sauce and cook for about 1 minute.

7. Add the leek root and stir-fry for about 10 seconds, then add the leek leaves and stir-fry for about 30 seconds.

8. Add chicken essence and millet pepper and stir well.