Hot and sour chicken blood soup is a traditional snack in Kaifeng, Henan Province. You can eat it in Gulou night market, Xici night market in Kaifeng and many places in Kaifeng and even Henan Province. Mainly engaged in chicken blood soup and sesame cake. The soup is mellow and delicious, hot and sour, the chicken blood is soft and tough, the chicken liver is fragrant and waxy, and it has a unique flavor with Henan horseshoe biscuits. Let's take a look at the detailed practice!

Raw materials: cooked chicken blood, cooked chicken intestines, cooked chicken liver and starch.

Seasoning: salt, pepper, balsamic vinegar, soy sauce, onion, ginger, coriander, monosodium glutamate and sesame oil.

Hot and sour chicken blood soup practice:

1, chicken blood, chicken intestines and chicken liver are cut into diamond-shaped pieces respectively, blanched in water and taken out for later use; Slice onion and ginger respectively; Wash coriander and cut into small pieces.

Put the broth into the pot and the soup will boil. Add chicken blood, chicken intestines, chicken liver, minced onion and ginger, add salt, pepper and soy sauce, and cook until the soup boils. Add starch to the balsamic vinegar and stir well. Slowly mix into the soup, continue to heat until boiling, and add monosodium glutamate, coriander and sesame oil.

Tips:

1, chicken blood, chicken intestines and chicken liver are boiled with boiling water first, which is beneficial to remove fishy smell.

2, fragrant vinegar is not easy to put too early, otherwise the vinegar will affect the fragrance after volatilization.