Ingredients ?

Fresh pig's blood: 500g+ Ginger: three slices

Chives: a handful White wine: moderate (can be omitted

Vinegar: moderate) can be omitted

Secret of Tender Pig's Blood "Start the Binge Eating Mode of Pig's Blood" Directions ?

Note? The secret of tender pig's blood is to turn the water to low heat before putting down the pig's blood, slowly simmering it over low heat, and then fetching the simmering pig's blood into cool water and soaking it for spare time; (When simmering the pig's blood, put in ginger, white wine or cooking wine to remove the fishy smell)

Induction cooker: Hotpot function, fourth to sixth low heat "P 04~P 06"; (The function of each machine is different, so please grasp the function by yourself)

Gas cooker: With a small fire or small fire ~ medium fire between the small fire; (in fact, the grasp of the fire is very simple, do more than two times on the experience)

This way of simmering cooked pig's blood can be done a lot of different flavors of tender pig's blood

As long as the mastery of the small fire simmering slowly, not only can we eat refreshing chives tender pig's blood, but also eat pickled tender pig's blood, hot and spicy tender pig's blood, fried tender pig's blood with garlic and all kinds of tender pig's blood, as well as the tender pig's blood that you make up in the brain. ......

Fresh pig's blood direct method of making leek soup:

1. pig's blood bought home, the first excess blood pouring off, pouring into the water, soak and standby;

2. leeks cut into sections and standby;

3. 3 slices of ginger patted, thrown into the pot, into the 1,000 ml ~ 1500 ml of water, a little bit of wine, and the leek, the leek, the leek, the leek, the leek, the leek, the leek, the leek, the leek, the leek, the leek. 1500ml water, a little bit of wine, boil;

4. After the water boils, turn to a small fire, small fire, cut into the pig's blood, (about 3cm ~ 2cm rectangle) small fire slowly cook until cooked (about 5-8 minutes or so), and then use a spoon to fish out the blood froth, under the leek; turn to a medium fire will be the water boiled scalded leeks and turn off the fire is good; like the vinegar can be added a little bit;

Fresh pig's blood comes with salt, so no need to add salt;

Fresh pig's blood comes with salt, so no need to add salt;

Fresh pig's blood comes with salt, so no need to add salt. Therefore, there is no need to add salt;

Spicy tender pig's blood production:

Materials: cooked pig's blood, canola oil, lard, ginger, 3 slices of shredded, onion, 5 cloves of garlic, millet pepper, a teaspoon of soybean paste, anise, two pieces of coriander, a section of cinnamon, scallions, a pinch of pepper;

Medium heat oil pot, ginger, garlic, scallions, popping aroma. Down into the bean paste burst incense, add water 1-1.5 small bowl, a little salt; millet pepper pat broken down into the pot into the star anise, sesame leaves, cinnamon big fire boil after turning small fire for a while to let the soup into the flavor, and then into the pig's blood, medium-low fire slowly boil, out of the pot on the surface sprinkled with green onions a pinch of pepper powder can be; (here choose to make cooked pig's blood production reason is that: has been simmered cooked pig's blood will not be produced again during the cooking process of the blood froth)

The fresh pork is not only a good choice, but it is also a great way to make the blood more flavorful. p>

On the choice of fresh pig's blood:

Choose deep red pig's blood;

Personally, I think that the color of red pig's blood to add a high proportion of brine, and in the cooking process and easy to spread rotten, and therefore do not recommend choosing;

Generally fresh pig's blood will be added to brine to dilute the concentration of the proportion of abattoir masters are very well aware of the ratio of brine directly affect the texture of the coagulation of pig's blood. The texture of the pig's blood after coagulation; the proportion of brine is just right the pig's blood is tender but not scattered, if the proportion of brine is too high, the pig's blood in the cooking is very easy to scatter rotten; even chopsticks can't be clamped up ............