Pig blood 500 ml

Two eggs

Two tablespoons of salt.

Chicken essence 1 spoon

Thirteen incense 1 spoon

500 ml of clear water

Onion 1 root

Ginger 1

2 tablespoons cooking oil

The practice of steaming pig blood (pig blood soup)?

Beat the eggs into a pot, add 2 tablespoons of salt, 1 tablespoon of chicken essence and 1 tablespoon of thirteen spices, stir to form an egg liquid, and completely melt the chicken essence and salt into an egg liquid;

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Pour pig blood into the egg liquid and stir evenly;

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Add 500ml of clean water into the basin, and mix and stir evenly;

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1 root green onion, cut into chopped green onion and 1 slice ginger, cut into pieces, spread into a basin and stir evenly;

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Pour 2 tablespoons of cooking oil into the basin and mix well;

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Seal the basin tightly with plastic wrap, and stick about 30 air holes on the plastic wrap with toothpicks;

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Add water to the steamer, put the prepared pig blood basin into the steamer, cover the lid, boil water over high fire, turn to low heat, steam for 6=8 minutes, and turn off the fire for 3 minutes;

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By then, the pig blood soup with delicate taste and unique taste will be ready.

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skill

After the pig's blood is adjusted, be sure to seal the edge of the basin with plastic wrap and stick some air holes with toothpicks.

Plastic wrap is sealed to prevent steam water droplets from entering the basin, which will make pig blood soup flow out of the honeycomb eye;

With toothpicks, the pores are small, water droplets are not easy to enter the basin, and pig blood will not swell and stratify when steamed.