raw material

600g of pig blood, 500g of bean curd, 50g of lean meat150g, carrots, livers, pea seedlings, 30g of garlic seedlings, water-borne fungus, garlic slices15g, daylily and cooked lard 50g, refined salt12g, monosodium glutamate, pepper and fresh soup.

working methods

1. Soak pig blood in boiling water pot, wash and cut into thin slices; Blanch tofu with boiling water and cut into strips; Wash lean meat and cut into thin slices; Cut carrots into pieces; Wash pea seedlings; After the garlic seedlings are washed, cut a knife from the middle; Cleaning pig liver, and cutting into pieces; After washing and pedicled, the auricularia auricula is broken into small flowers; Soak the day lily in water. The above raw materials can be put into the dish except carrots and fungus. 2. Put the wok on fire, add cooked lard and heat it to 50%, add garlic slices and stir-fry, add fresh soup, carrot and pepper to boil, pour into the hot pot that has been ignited, take out fungus, refined salt and monosodium glutamate and cook.

Nutritional components: Every 100g pig blood contains protein 18.9g, fat 0.4g, sugar 0.6g, calories 342.8kJ and iron 8.7mg.

The iron content in pig blood is 6.2 times that of ribs, 9.6 times that of pig legs and 4.4 times that of eggs. At the same time, the iron in pig blood exists in the form of heme iron, which is easily absorbed and utilized by human body, and the absorption rate can reach 30%. Children in the growth stage and pregnant or lactating women eat more dishes with pig blood, which can prevent iron deficiency anemia. At the same time, because pig blood contains trace element cobalt, it also has certain preventive and therapeutic effects on other anemia diseases.

Pig blood has the function of promoting intestinal peristalsis and relaxing bowels, which is beneficial to removing sediments and dirt in intestinal cavity, purifying toxic and harmful substances such as dust and metal particles, and avoiding cumulative poisoning. This is because the plasma protein in pig blood is affected by gastric acid in human body, which produces a decomposition product that can disinfect, sterilize and lubricate intestines. This substance can react with dust and toxic metal particles entering human body and be discharged from intestines together. Therefore, anyone who is exposed to dust and engaged in chemical industry, printing, textile, mining, high-temperature smelting and other work should always eat dishes cooked with pig blood.

Thrombin is contained in pig blood, which can make fibrin in blood sol form insoluble fibrin quickly and make blood coagulate. So pig blood has hemostatic effect. The main raw material of domestic thrombin is pig blood, which has obvious curative effect on liver parenchymal hemorrhage and bone marrow hemorrhage.

In addition, pig blood is rich in trace elements such as copper, zinc, manganese, chromium and silicon, which has certain preventive and health care effects on arteriosclerosis and coronary heart disease.