Pig blood is a common ingredient in our life. Pig blood is rich in nutrients such as protein and mineral elements. There are many ways to eat pig blood in China. Let's see how to eat pig blood.

How to eat pig blood 1 Stir-fried leeks with pig blood, eat two or three times a week, nourish the stomach and replenish blood, and look good.

Cut leek into small pieces, and pig blood into small pieces.

Add ginger slices and garlic into the oil pan, stir-fry until fragrant, and then pour in pig blood.

Stir-fry for a while, then add water to boil.

After the fire boils, add oyster sauce and soy sauce and cook for a while.

Add leeks ~

Stir-fry leeks until they are soft. Out of the pot!

skill

Add soy sauce, not salt.

How to eat pig blood? 2. The practice of braising pig blood is invincible and delicious.

Cut pig blood into pieces for later use.

Boil water in the pot, add pig blood, cook for about 3 minutes, and take it out for later use.

The oil in the pot is hot, put ginger and garlic.

Stir-fry the red oil with a spoonful of bean paste and a little Chili noodles (if you don't like it).

Add the right amount of water.

Add pig blood, a little chicken essence, light soy sauce, millet spicy (optional) and cook for 3 minutes, sprinkle with pepper (you can add leeks at this time if you like).

Finally, be sure to add water and starch to thicken the pig blood to make it taste smoother, and collect the juice on high fire.

Every piece of pig blood is evenly coated with sauce. Trust me, it's really super delicious.

How to eat pig blood? 3. How to make pig blood tofu?

Dice tofu and pig blood (pig blood can't be cut, the cut surface will be uneven or even broken). Chop ginger and garlic into Jiang Mo, minced garlic and fermented beans. Friends add a little Yongchuan lobster sauce and chop it up a little; Cut the leek into sections.

Boil water in a pot, add appropriate amount of salt, add appropriate amount of salt after the water boils, and take out tofu for 2-3 minutes. Then boil a proper amount of water in the pot, add a little cooking wine to the blood pool with cold water, boil the water for about 1 min, then take out the blood pool and pour out the water.

Pour an appropriate amount of oil into the pot, first add the dried pepper and pepper, then immediately add the bean paste, stir-fry the bean paste until fragrant and stir-fry the red oil, then add the minced lobster sauce and minced Jiang Mo garlic, and stir-fry all the ingredients with low heat.

Stir-fry all the ingredients, add water, add tofu after adding water, and add appropriate amount of soy sauce. Boil tofu for about 2 minutes, then add pig blood, add a little sugar, a little chicken essence or monosodium glutamate (I don't like it) and a little mature vinegar, and continue cooking for 2 minutes to make tofu and blood tofu fully tasty.

Thicken, thicken the powder with water three times, quickly push the leek a few times, pour a light oil before taking out the pot to make the thickened soup look brighter, and then take out the pot and plate it.

skill

1, adding salt when baking tofu can change the density of water and let the beany water in tofu be discharged.

2. We will add a little salt in the process of making pig blood here, otherwise the pig blood will not take shape. So there is a salty taste in pig blood. Cook tofu to improve the taste and then add pig blood, so that pig blood will not be too salty.

3, tofu blood contains water, the first time I put it in the pot, I feel that this water juice is already very sticky, but it will continue to come out later, so it will not be very thick, so I have to simmer the juice three times.

4, the choice of tofu, everyone chooses tender tofu or old tofu according to their own preferences.

5, everyone can add pickled peppers according to their own preferences, and adding pickled peppers tastes better.