3 bowls of seasoned stock, half a teaspoon of salt, 2 tablespoons of sand tea sauce.
The way of doing things
1. Slice pig blood, blanch it with boiling water first, and take it out.
2. Put the broth into the pot, add the washed and cut shredded sauerkraut, cook for 5 minutes, then add pig blood, cook for 5 minutes, and season with salt.
3. Wash the vegetables and cut them into small pieces, put them in a soup bowl with sand tea sauce, then add the pig blood soup and mix well.
Note: Pig blood has a fishy smell, so it should be soaked and blanched with water before use to avoid fishy smell and water coming out.
Pig blood (cut into pieces and blanched in water, soaked in clear water), chopped Chinese cabbage, minced meat, bean sprouts, pickled peppers and ginger slices.
Making material
1. Heat a tablespoon of oil, add ginger slices and saute until fragrant, add minced meat and saute until crisp, then add stock to boil.
2. Add pig blood, cabbage, bean sprouts, pickled peppers and all seasonings and cook for 5 minutes.
20g of mushroom, 200g of pig blood, onion, ginger, refined salt, monosodium glutamate and sesame oil.
Practice of mushroom and pig blood soup;
(1) soak Lentinus edodes, remove pedicels, clean and chop; Pig blood is cut into small squares.
(2) Put the above materials into a casserole, inject 500 ml of clean water, cook, add onion, ginger, refined salt and monosodium glutamate, and pour in sesame oil.
80 grams of vegetables, 40 grams of sauerkraut and 4 slices of ginger.
Material A: 1 tbsp rice wine. Material B: 10 cup in stock.
Material C: 4 tablespoons of sand tea sauce, 4 teaspoons of pepper 1/and 4 teaspoons of salt1.
manufacture
1. Wash the large intestine and pig blood, cut into pieces, blanch with boiling water, remove and drain, soak in cold water, wash the vegetables, cut into sections, wash the sauerkraut and shred;
2. Pour 5 cups of water into the pot, add the large intestine, ginger slices and material A, stew until cooked, remove and drain, and cut the large intestine into small pieces for later use;
3. Add another material B to the pot and bring to a boil. Add large intestine, pig blood and sauerkraut and cook for 3 minutes. Add material c and stir well. Finally, add vegetables and bring to a boil.
80g of celery leaves, 250g of pig blood, 4g of ginger, 30g of minced fat, 2g of salt and chicken essence 1 g.
working methods
1. Put pig blood in water and blanch it to remove the odor of pig blood.
2. Fry the prepared shredded fat in a pot to produce meat oil.
3. Remove the fat residue from the pot, add the shredded ginger, stir-fry the fragrance, and pour the water.
4. put a little salt in the soup, then add celery and chicken essence and boil.
Materials: pig blood 1000g, pig bone marrow 200g g.
Ingredients: 5 grams of shredded green pepper, 5 grams of coriander leaves and 5 grams of pickled mustard tuber.
Seasoning: salt, soy sauce, pepper, onion, ginger, garlic paste, lard, broth and wet starch.
Method:
1. Cut pig blood into 3cm square pieces with a knife, scald it with boiling water until cooked, and then soak it in cold water;
Rinse pig bone marrow with clean water, cut it into sections and set aside.
2. Put the soup pot on the stove, put a spoonful of oil, stir-fry shallots, ginger and garlic, and add broth, pig blood, soy sauce, pig bone marrow and salt.
Bring to a boil over medium heat, add lard and cook slightly, and add a little wet starch to make the soup look like rice soup.
Sprinkle with shredded green pepper, pepper, coriander leaves and mustard tuber, and put in a bowl.