2. Put the wok on medium heat, heat the oil to 60%, add bean paste, some 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'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.
Food practice editor
1, slice pig blood.
2. Wash and cut the pepper.
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 parsley into sections and wash it.
3 Shred onion and ginger, and add pepper for later use.
4 Put proper amount of peanut oil into the pot and heat it. Add onion, ginger and pepper and stir-fry until fragrant.
5 add pig blood and stir well, add salt.
6 add coriander, continue to stir fry until coriander is broken, add appropriate amount of sesame oil, and chicken essence can be cooked.
7 serve on a plate.
500g of pig blood, 5g of chilli100g, 5g of dried chilli, 0g of onion10g, 0g of ginger10g, 5g of vinegar, 5g of soy sauce and a little high-alcohol liquor.
Food practices
1, slice pig blood.
2. Wash and cut the pepper.
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 and vinegar.
6. Stir fry for one minute.