The home cooked practice of sheep blood, how to make sheep blood delicious

Sheep blood can replenish blood, because sheep blood contains many kinds of protein and a small amount of fibrin, and it contains many types of protein, all of which are elements that can make blood, so it can replenish blood. The taste is unique, and I still think it's delicious when I eat it occasionally. This time I bought a few pieces of mutton blood, there is no mutton smell and other tastes, and I think it is very delicious to eat shabu-shabu.

The rest is used for stir-frying, and my husband said that it is very fragrant, and I use liquor and seasonings, and I can't taste bad.

Ingredients for 2 people.

250 grams of sheep blood.

Accessories. Oil 5 grams.

Sichuan pepper 1 gram.

Star anise 1 gram.

Salt 2 grams. 3 grams of garlic.

1 gram of dried chili peppers.

Green onion 3 grams. Ginger 3 grams.

5 grams of liquor. Step 1

Pour oil into the pot and fry the peppercorns, star anise, garlic and dried chili peppers until fragrant.

Step 2: Add the diced lamb's blood and add the green onion and ginger at the same time. Gently shake the pan and flip over the edges.

Step 3: Drizzle a little white wine to remove the smell.

Step 4: Add salt and stir the pan properly.

Step 5: Finally, add the chicken essence and remove it from the pot.

Finished product drawing. Cooking skills.

Sheep blood is easy to break, and you must not dare to turn it around with a shovel.

Finally, use a non-stick pan to fry, the effect will be better.

Ingredients: 600 grams of sheep blood, a little ginger, a little green onion, a little soy sauce.

Steps: 1. Cut the whole large piece of sheep blood into small pieces, but not too small, and break it when burning.

2. A pinch of ginger.

<>4. Fry one side first.

5. Turn it over and fry it.

6. Add cooking wine.

Light soy sauce, add some boiling water and boil for a minute! There is no need to add salt, and the sheep blood itself is a bit salty.

7. Remove from the pot. <>

The above content refers to Encyclopedia - Sheep Blood.

1. Soak the sheep's blood in cold water to remove the blood on it, then wash it with water, control the moisture, and cut it into slices about centimeter thick.

2. Green peppers and carrots, wash with water, cut into diamond-shaped slices, and set aside.

3. Chop the green onion, ginger and garlic and set aside.

4. Put a little starch in the bowl, mix with water, hook into a sauce, and set aside.

5. Heat the oil in the pot, add the peppercorns, green onions, ginger and garlic to fry the pot after the oil is hot, and then add the carrot slices and stir-fry.

6. After the carrot slices are stir-fried and softened, add the sheep's blood and stir-fry (try to turn the spoon over to avoid using a spatula to break the sheep's blood), add a little cooking wine and salt.

7. Fry until the color of the sheep blood becomes darker and there is no red blood, then add the green pepper and stir-fry quickly until it is broken. Pour the mixed sauce into the pot, turn the spoon over, after the sauce is sticky, add monosodium glutamate, and turn off the heat. Drop a little sesame oil and remove from spoon.

Stir-fried lamb's blood. 1. Ingredients:

Sheep blood 200g

30g chili peppers

50g garlic sprouts

2 garlic cloves.

Ginger 8g salt.

1 sprig of coriander.

2. Steps: Cut the garlic sprouts, dice the ginger, slice the garlic, and slice the pepper for later use.

The water is boiled, the sheep blood is washed and sliced, poured into the pot, add a small amount of salt and oil to blanch the water for 30 seconds and then remove it.

Heat the oil in another pot and stir-fry the green onions, ginger, garlic and peppers until fragrant.

Pour in the blood of the sheep. Pour in the garlic sprouts.

Add an appropriate amount of salt and continue to stir-fry evenly.

Remove from the pan and sprinkle with coriander.

1.Prepare sheep blood 2Prepare the material 3

Blanch the green bamboo shoot leaves in boiling water and pick them up for later useHeat oil in a pan until 7 into 5Add Chaotian pepper and Sichuan pepper to fry until fragrant, then remove and set aside6

Then add ginger, garlic and bean paste and stir-fry the red oil 7Add water and bring to a boil, add sheep blood and bring to a boil 8Put in 9 salts

Add the chicken essence and stir-fry wellRemove from the pot and put it in a small pot 11Add the green bamboo shoots, leaves, chili flakes and peppercorns 12

Drizzle in boiling vegetable oil. 13.Finally, sprinkle in chopped green onions.

Braised lamb's blood with leeks.

1.Cut the sheep's blood into small pieces for later use. The practice of stewed lamb's blood with leeks Step 2 2Wash the leeks and cut into sections. The practice of stewed lamb's blood with leeks Step 3 3Finely chop the red pepper, ginger and green onion, and chop the lean meat. Step 4 of the practice of stewed lamb's blood with leeks.

4.Boil water, pour in the blood of the sheep, and drizzle a little cooking wine. Blanch the sheep's blood slightly, remove it, rinse it with water and set aside. Step 5 of the practice of stewed lamb's blood with leeks.

5.Remove the oil, stir-fry the ingredients until fragrant, and pour in an appropriate amount of water. The practice of stewed lamb's blood with leeks Step 6 6

Add the oyster sauce, chicken essence and chili sauce and mix thoroughly. The practice of stewed lamb's blood with leeks is step 7 7Pour down the blanched sheep's blood and simmer slowly.

The practice of stewed lamb's blood with leeks Step 8 8Add the leek segments, sprinkle with pepper, turn to high heat and stir-fry briskly.

Ingredients: 600 grams of sheep blood, a little ginger with a bureau, a little green onion, and a little soy sauce.

Steps: 1. Cut the large pieces of sheep blood into small pieces, but not too small, and break them when burning.

2. A pinch of ginger.

<>4. Fry one side first.

5. Turn it over and fry it.

6. Add cooking wine, light soy sauce, add some boiling water and boil for a minute! There is no need to add salt, and the sheep blood itself is a bit salty.

7. Remove from the pot. <>

The above content refers to Encyclopedia - Sheep Blood.

1. Ingredients: sheep's blood, green onion, ginger, garlic, Sichuan pepper, green pepper, soy sauce, oil consumption, chili flakes, sesame oil.

2. Wash the sheep's blood and cut it into pieces for later use (it can't be cut too thin, too thin and easy to break).

3. Cut the green onion into sections, cut the ginger into shreds, flatten the garlic, and cut the green pepper into sections for later use.

4. Pour water into the pot and add a little salt, (add salt so that the sheep's blood will rot during the frying process.) Pour the sheep blood into the pot and blanch it with hot water, remove the sheep blood after it turns color, and set aside in cold water.

5. Start another pot, pour in an appropriate amount of cooking oil after the pot is warm, pour in the prepared green onions, ginger, garlic and peppercorns and stir-fry after the oil is hot, and then pour in the green peppers and stir-fry a few times.

6. Add soy sauce and oil, stir-fry, then pour the sheep's blood into the pot and stir-fry a few times, pour a little water, if you want the soup to be thicker, you can thicken some starch water.

7. Add some chili noodles and salt to taste, stir-fry a few times, drop some sesame oil, put some chicken essence and stir-fry a few times, and you can get out of the pot.

Hello: Sheep blood can be made into garlic sprouts fried lamb blood is more delicious The specific method is as follows [Garlic sprouts fried lamb blood] Main ingredients: sheep blood garlic sprouts garlic millet pepper Ginger The first step, after the sheep blood is cleaned, cut into slices, not too thick, not too thin, about centimeters.

The second step, cut the lamb's blood in a pot under cold water, add some ginger slices and cooking wine to remove the smell, boil over high heat and cook for 2 minutes. The cold water pot of the ruler Tong Sakura is to let the sheep blood blood water can gradually penetrate out of the wheel to send, which is one of the keys to removing the fish, and this is also needed when making Lingcong pig blood. Blanch and rinse in clean water.

Step 3: After washing the minced garlic, cut it into sections with an oblique knife, slice the garlic, shred the ginger, and cut the millet pepper into rings for later use. Step 4: Next, mix a sauce, put 2 tablespoons of light soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of sugar, add an appropriate amount of water and stir well. The fifth step, pour oil into the pot, add ginger, garlic and chili pepper to fry the fragrance after the oil is hot, and then add the sheep blood and stir-fry for more than ten seconds, pour in the juice, and stir-fry for about 1 minute, so that the sheep blood is completely flavorful, and there is no need to worry about the sheep blood will be fried.

Step 6: Finally, put in the garlic sprouts and stir-fry over high heat until they are broken, add a spoonful of oil and stir-fry evenly to serve. <>

The delicious recipe for sheep blood is as follows:

Main ingredients: sheep blood, garlic sprouts, garlic, millet pepper, cooking wine, light soy sauce, soy sauce, oyster sauce, pepper, sugar, water, Lingbakong ginger.

Tools: wok, kitchen knife, bowl.

1. Slice the garlic sprouts, slice the garlic, cut the millet pepper into small pieces, cut the ginger into slices, and put it up for later use.

2. After cleaning the fresh sheep blood, cut it into slices with a thickness of about 10 centimeters.

3. Put the sheep's blood in a pot under cold water, and put cooking wine and ginger at the same time to remove the smell. After the heat boils, cook for another 2 minutes and remove it.

4. Mix the sauce, put 2 tablespoons of light soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of sugar in a bowl, add an appropriate amount of water and stir well.

5. Heat the oil in the pot, pour the ginger, garlic and chili Hengzhi into the pot and fry the fragrance, then add the sheep's blood and stir-fry, pour in the prepared sauce, and stir-fry for about 1 minute.