Pig Red Soup

Materials: 250g of pig's blood, 50g of leeks, 150g of soybean sprouts, 5g of white pepper grains, 20g of ginger, white pepper, salt, sugar, cooking wine, oil, each in moderation

Practice:< /p>

1, the material washed, pig's blood cut into pieces, soybean sprouts to the end, leek cut into small sections, ginger cut into small pieces. White pepper grains slightly smashed to facilitate the flavor.

2, burn a pot of boiling water, the pig's blood, and then sheng out.

3, take a dry pot, boil, put in the oil, put the ginger pieces slightly fried until you smell the aroma.

4, add leeks, bean sprouts slightly stir-fried (about a minute to stir-fry), add wine, half a cup of water, white pepper grains and blanch the pig's blood and cook for 5-10 minutes.

5, and then add the right amount of water to not over all the ingredients, add salt to adjust the saltiness, add a little sugar to taste.

6, boil, can be opened to eat.

7, if you think the pepper flavor is not enough, you can eat in the time to taste and then add white pepper.

Nutritional value:

Pig's blood has been known as "liquid meat", because it is rich in a variety of vitamins, proteins, iron, phosphorus, calcium, niacin and other nutrients. Among them, the protein content is higher than the lean pork we eat every day, but the proportion of amino acids is very close to the proportion of amino acids in the human body, so the protein in pig's blood can be easily absorbed by the body. From the perspective of Chinese medicine, pig blood is sweet in flavor and warm in nature, and has the effect of detoxifying and clearing the intestines, tonifying blood and beautifying the body.