2. Put the wok on medium heat, add oil to 60% heat, add bean paste, a little chopped green onion, Jiang Mo and minced garlic, stir-fry until the oil turns red, and add 1 glass of water. Add chicken powder and soy sauce, add pig blood, adjust the taste, simmer slightly, thicken with water starch, add the remaining chopped green onion, stir well, put it in a bowl and sprinkle with pepper noodles.
500g of pig blood, 5g of pepper100g, 5g of dried pepper, 0g of onion10g, 0g of ginger10g, 5g of vinegar, 5g of soy sauce and a little high-alcohol liquor.
eating habits
edit
1, slice pig blood.
2, pepper to seed, wash, cut into sections.
3. Put the oil in the hot pot, first add the dried peppers and stir fry.
4. Add pig blood and a little white wine and stir fry 10 second.
5. Add pepper, onion ginger, vinegar and soy sauce.
6. Stir fry for one minute.
1 Wash fresh pig blood and cut into strips.
2 Cut the coriander into sections and wash it.
3 Shred onion and ginger, add pepper and set aside.
4 Put proper amount of peanut oil into the pot, heat it, and add onion, ginger and pepper to stir fry.
5 Add pig blood and mix well, add salt.
6 add coriander, continue to stir fry until coriander is broken, add some sesame oil, and chicken essence can be served.
7 plate and serve.
500g of pig's blood, 5g of pepper100g, 5g of dried pepper, 0g of onion10g, 0g of ginger10g, 5g of vinegar, 5g of soy sauce and a little high-alcohol liquor.
eating habits
edit
1, slice pig blood.
2, pepper to seed, wash, cut into sections.
3. Put oil in the hot pot, first put the dried peppers and stir fry.
4. Add pig blood and a little white wine and stir fry 10 second.
5. Add pepper, onion ginger and vinegar.
6. Stir fry for one minute.