Introduction and characteristics of pig blood soup

Features. The color is ocher and the flavor is fragrant, refreshing but not greasy.

Efficacy: Enriching blood and benefiting liver.

This dish is suitable for dizziness, sallow complexion, palpitations, shortness of breath, loss of appetite, and fatigue and weakness caused by anemia.

Cuisines and functions: medicinal recipes

Ingredients for making pig blood soup:

300 grams of pig blood, 50 grams of pork liver, 50 grams of peanuts, 2 grams of anise, 4 grams of fine salt, a little white pepper, a section of green onion, 10 ml of mature vinegar.

Detailed steps for making pig blood soup

1. Wash the pig blood and liver. Cut the pig blood into 1 cm square pieces, and cut the pork liver into 3 cm wide and 4 cm long slices.

2. Wash the peanuts, soak them in warm water for 1 hour, take them out and put them in a bowl and set aside.

3. Heat 10 grams of clear oil in the wok, then fry the anise and green onion (chopped) until brown and fragrant.

4. Put the pork blood clots and pork liver slices into the pot and stir-fry until cooked.

5. Add 1000 ml of boiling water and cook for 10 minutes. 6. Add peanuts and cook for another 10 minutes.

6. Add fine salt, white pepper and aged vinegar, bring to a boil and then remove from the pot.