How to make fried lamb blood with green peppers? It is fresh and tender without any fishy smell. Is it most suitable for the elderly and children?

I still remember when I first started working, in my hometown in the countryside, every household had an iron pot, the kind that could pour five or six buckets of water. No matter how many people there are in the family, one iron pot can handle them all. Cooking, making soup, steamed buns, noodle soup, and porridge are all done in this iron pot. Early in the morning, the family members all went out to do farm work. They made a big pot of "sorghum rice porridge" with various kinds of lentils added. After the armistice, the fire in the pot was still bright. When the family returned home, the cooked porridge was still slightly soaked, and the soybeans were already so soft that they broke into pieces when sipped. At that time, every household was living a tight life, and they were reluctant to eat raw eggs, let alone meat. However, the family never suffered from severe anemia, and it was all thanks to this iron pot. Stir-fried sheep blood with green peppers

Main ingredients: 1 pound of sheep blood, 2-3 green peppers Seasonings: 50 grams of green onions, 5 grams of ginger, 15 grams of garlic, 5-10 dry red peppers Seasonings: edible oil 30 grams, 15 grams of light soy sauce, 30 grams of rice wine, 0.3 grams of white pepper, 3 grams of dark soy sauce, 2 grams of salt, 2 grams of white sugar, 2 grams of chicken essence or chicken powder (choose by yourself), 30 grams of corn starch, 3 grams of sesame oil Gram

Sheep blood is rich in protein and iron, and is the most feared food for severe anemia. Nowadays, sheep blood is very easy to buy in every beef store, and it comes in pieces per pound, making it especially convenient to eat. Cut the sheep's blood into medium slices 3 cm wide, 5 cm long and about 0.5 cm thick. After cleaning twice, pour a certain amount of water, add 5 grams of salt, and soak for more than 1 hour. Use the salt water to soak to remove the excess fishy smell.

According to the size of the fresh green peppers, use 2-3 and cut into small diamond-shaped pieces. This dish uses a relatively large amount of green onions, 50 grams of shallots, cut into large sections with a diagonal knife; thinly slice 5 grams of ginger and 15 grams of garlic; depending on your spiciness level, 5-10 dried red peppers, soaked in water for 15 minutes Minutes, cut the dry red pepper into segments to prevent it from turning black and bitter when stir-fried.

Pour 30 grams of cooking oil into the pot. The oil temperature is 50% hot, similar to 150 degrees. Add dried red peppers, ginger slices, garlic, and green onions, and simmer until fragrant. Pour in 15 grams of light soy sauce and stir-fry until it tastes like sauce; pour in 150 grams of boiling water, add the boiled sheep blood slices, and add 30 grams of rice wine and 0.3 grams of white pepper. Stir-fry quickly until the juice thickens slightly, add fresh green pepper slices, 3 grams of dark soy sauce, 2 grams of salt, 2 grams of white sugar, and 2 grams of chicken essence or chicken powder (choose by yourself).

Stir-fry quickly over high heat until the green pepper segments are raw, pour in 30 grams of corn starch to soak up the juice. Stop the fight, pour in 3 grams of sesame oil to enhance the aroma and color of the dish, put the prepared fresh chili oil and stir-fried sheep blood into a bowl, and serve while it's hot. Stir-fried sheep blood is very delicious. If you are suffering from severe anemia, this food only costs less than 2 yuan per kilogram. Stir-fry it with Chaotian pepper and go with food or wine.

After the sheep blood is cut into slices, it must be soaked in a certain amount of salt water for a period of time: at least 1 hour to eliminate the fishy smell in the sheep blood. This dish is a quick dish that can be cooked in one go; therefore, the sheep blood must be boiled with water. First, it can promote the rapid improvement of sheep blood. The key is to completely remove the fishy smell in sheep blood through the heating effect. After eating sheep blood, the laxative effect is particularly obvious. It feels a bit like "diarrhea". The stool has turned black. This is normal and there is no need to worry.