Pork Blood Meatballs Stir-Fried with Green Peppers

Raw materials: Pork Blood Meatballs one, green peppers 4

Ingredients: chopped chili peppers 15 grams, black soybeans 8g, 1 scallion, 1 celery, 10ML soy sauce, 1g chicken powder, 20ML cooking oil

Specific method:

1: all kinds of raw materials to prepare.

2: Pork Blood Balls wash and slice.

3: green pepper cut into pieces, scallions, celery cut into pieces.

4: Fill a wok with canola oil, and when it's 50 percent hot, add pork blood meatballs.

5: Stir-fry over low heat until pork blood meatballs are slightly browned when pushed to the side of the pot, and add chopped chili peppers and black edamame.

6: Stir-fry for flavor.

7: Add the right amount of water along the side of the pot and simmer for about 3 minutes.

8: Add green peppers, scallions and celery.

9: Stir-fry until the peppers are broken into soy sauce.

10: Finally sprinkle in chicken powder seasoning and stir fry, turn off the fire to plate, delicious green pepper fried pork blood balls done, you can enjoy it.

Personal experience:

1: Pig's blood meatballs harder, so stir fry after adding a little water to a stew.

2: This dish does not need extra salt.

Pig's blood nutritional value:

1. Pig's blood blood contains high iron content, and in the form of heme iron, easy to be absorbed by the human body to utilize, in the growth and development stage of the children and pregnant women or breastfeeding women to eat more animal blood dishes, can prevent and control iron-deficiency anemia, and can be an effective prevention of middle-aged and elderly people suffering from coronary heart disease, Arteriosclerosis and other diseases;

2. Cobalt contained in pig's blood is an important trace element to prevent the growth of malignant tumors in the human body, which is difficult to obtain in other foods;

3. Pig's blood contains Vitamin K, which can promote the blood to coagulate, and therefore has a hemostatic effect;