Pork intestines and blood curd
Materials for making fat intestines and blood vessels:
Cooked fat sausage 100g duck blood 1 box 300g lotus root 1 coriander 2, coriander 3, garlic 7, ginger 1 dried Chili 1 dried red pepper 1 tablespoon soy sauce 1 tablespoon chicken essence/kloc-.
Preparation method of fat sausage and blood stasis;
1, prepare the main material and wash it.
2. Slice the fat sausage; Peel and slice lotus root; Slice parsley and garlic sprouts.
3. Heat the wok, add 2 tablespoons of vegetable oil to heat it, stir-fry the lotus root and coriander, add the garlic sprouts, add some salt to stir-fry and put it in a large bowl.
4. Wash the pan, dry it and put 3 tablespoons of vegetable oil. When the oil is hot, add pepper and dried pepper and fry until brown and crisp. Take it out separately and let it cool.
5. Cut garlic and ginger into powder; Chop coriander; Chilled dried peppers and prickly ash are chopped into knife-edge peppers on the chopping board.
6. Stir-fry pepper and pepper base oil, and stir-fry watercress into red oil.
7. Stir-fry Jiang Mo and most minced garlic.
8. Pour 500ml water into the pot (fresh soup is better) and bring to a boil.
9. Add fat sausage, add spiced powder and white pepper.
10, bleeding, adding yellow wine, chicken essence, soy sauce and appropriate amount of salt, and cooking for 5 minutes on low heat.
1 1. Pour the cooked fat sausage and blood curd together with the soup into a large bowl filled with vegetables, sprinkle with knife-edge pepper and the remaining garlic powder.
12, wash and bring to a boil, and pour in 3 tablespoons of vegetable oil. When the smoke comes out, pour out the soup from the seasoning in the big bowl and sprinkle with coriander.