Will pig blood burn old Zhihu?

When frying pig's blood, it should be blanched, otherwise it will not be delicious. I haven't paid attention to it before, no wonder it's old and fishy and not delicious.

When frying pig blood, many people like to put the pig blood directly into the pot and stir-fry it, in fact, this practice is not correct, we have to add one more step before frying the pig blood, only in this way the fried pig blood will be more tender, and there is no fishy smell, let's learn about it, the correct specific production method. Every time I make this pig blood in my house, it is simply an artifact for rice, and I can eat several large bowls of rice in one meal!

Stir-fried pig's blood with leeks].

Ingredients: Leeks, pig's blood, garlic, ginger, dried chilies, salt, light soy sauce, cooking oil.

Methods and Steps].

1. The fresh leeks you bought need to be cleaned with water, cut the leeks into small pieces, and put them in a bowl for later use. Cut the dried chili peppers into pieces and set aside. Slice the garlic and set aside.

Slice it with ginger and set aside. Then boil the water, add a small half pot of water to the pot, wait for the water to boil, put an appropriate amount of ginger slices into the pot, and put the pig's blood into the pot, blanch it for two minutes, and remove the pig's blood to control the moisture and let it cool.

2. Heat the oil, add a spoonful of cooking oil to the pot, wait until the oil is hot, put the prepared ginger and garlic into the pot, fry it to make it fragrant, then add the prepared pig blood to the pot, continue to stir-fry it over medium heat, wait until the pig blood is fried to medium cook, pour the prepared dried chili pepper into the pot, continue to stir-fry it to the fragrance, and then add a spoonful of salt to the pot, as well as an appropriate amount of light soy sauce, and stir-fry it evenly over high heat.

3. Pour the prepared leeks into the pot and stir-fry them quickly over high heat until the water in the pig's blood is completely dried and the leeks are fried until they are broken, and then they can be presented out of the pot for eating. The above is the production method of this fried pig's blood with leeks, and have you mastered the essence steps? If you learn it, go and make it yourself, let the family feel your cooking skills, and believe that this delicious fried pork blood with leeks will definitely make you very happy.

1. When making pig blood, it must be blanched first, rather than directly into the pot for stir-frying, and blanching the pig blood can effectively remove the fishy smell in the pig blood, so that the pig blood can be made without fishy smell.

2. When stir-frying the pig's blood, you must grasp the heat, first use low heat and then fry it over high heat, so that the fried pig's blood will taste particularly tender and smooth, and it will not be firewood.

3. Although this dish of fried pork blood with leeks is delicious, it must be eaten while it is hot, and the taste will not taste good when it is cold.

Of course, if you cook it for too long, it will get old, and the hot pot with pig's blood is very delicious and delicious, and the butter hot pot with pig's blood is very delicious.

Will pig blood be scalded? It should be an old synagogue. Because if the pig's blood is normal, if it is right, it will be fine. Ding has been eating for a long time, and it is not delicious, and he will get old. I think it's really tender, and it's a bit of steamed pig's blood, which is twice as long and delicious. Well.