1: Ingredients for roasted pig blood: 500 grams of pig blood, 50 grams of bean paste (chopped), 20 grams of chopped green onion, 10 grams of minced ginger, 10 grams of minced garlic, appropriate amount of soy sauce, chicken powder, salt, water starch, and peppercorns.

Method: 1. Boil the pig blood in a pot of boiling water, take it out, rinse it with cold water, and cut it into small cubes.

2. Set the wok over medium heat, heat the oil until it is 60% hot, add the bean paste, some chopped green onion, minced ginger, and minced garlic and stir-fry until fragrant. When the oil turns red, add 1 cup of water, chicken powder, and soy sauce.

Add pig blood, adjust the flavor, cook it briefly, thicken it with water starch, add the remaining chopped green onion and stir-fry evenly, put it into a bowl, and sprinkle with peppercorns.

2: Soybean sprouts and pig blood soup Ingredients: 480 grams of soybean sprouts, 480 grams of cooked pig blood, four slices of ginger, one teaspoon of peanut oil, one and a half teaspoons of salt Method: (1) Soybean sprouts

Wash, remove the roots and cut into sections; wash the pig blood with clean water (2) Heat the wok until red, add peanut oil, sauté the ginger slices until fragrant, add soybean sprouts and stir-fry until fragrant, add water and bring to a boil over high heat for about 30 minutes; add the pig

Blood, bring to boil, add salt to taste. Notes: (1) This soup is suitable for the elderly, women and growing children. (2) Some people do not use oil first and fry the soybean sprouts to remove the beany smell.

Make soup.

Three: Spinach and pig blood soup. Ingredients: 500 grams of fresh spinach and 250 grams of pig blood.

Preparation method: Wash spinach and cut into sections.

Cut the pig's blood into small cubes. Put the pig's blood into a pot and add water to boil. Then add spinach and cook for a while. Add salt and MSG to taste.

Usage: Take it at will, with no limit on dosage.

Note: Spinach has a sweet, cool and smooth taste, and has the functions of quenching thirst and moisturizing, laxative and constipation, nourishing blood and stopping bleeding; pig blood is salty and can be used to nourish blood.

"Compendium of Materia Medica" records that it can enter the blood, produce blood, activate blood circulation, stop bleeding, and remove blood stasis. It is modernly used to treat epistaxis, enteremia, and scurvy.

The combination of the two has the effect of moistening the intestines and laxative, nourishing blood and stopping bleeding.

Four: Stir-fried pork blood with leeks [raw materials/seasoning] 1/2 pound of leeks, 1 piece of pig blood, 1 piece of red onion, 1 tablespoon of sauerkraut, 1 ounce of salt, 1 tsp of pepper, a pinch of pepper [Production process] (1) Wash the leeks and sauerkraut, and cut into pieces

Cut into about 2 cm long sections, mince the shallots and set aside.

(2) Cut the pig blood into strips 2 cm long and 1 cm wide, blanch them in boiling water and set aside.

(3) Heat the pot, add 2 tsp of oil, sauté the minced shallots until fragrant, add the pork blood strips and stir-fry, then add the seasonings and water and simmer for a while, finally add the leeks and pickled cabbage and stir-fry until hot.

pot.