It is a big mistake to stir-fry pig blood directly. Take one more step and the pig blood will be tender, not fishy, ??and not brittle

Many people find pig blood unappetizing. But there are also many people who have a special liking for pig blood. The taste of pig blood is soft and delicate, and I think it tastes better than duck blood, sheep blood, etc. So sometimes, I buy some pig blood from the market and make it myself at home.

If you want to say that the most delicious and tender way to make pork blood, I think it is stir-fried. But when it comes to stir-frying pig blood, it would be a big mistake to stir-fry it directly into the pot. Not only is it very easy to break when fried in this way, but the texture is not tender enough. Today I will teach you how to do one more step. The pig blood is not only tender and not fishy, ??but also not easy to break. Stir-fried pig blood

Ingredients required: pig blood, leeks, ginger and garlic, spicy millet, light soy sauce, salt, chicken essence, water starch, cooking oil

1. Wash the leeks , cut into segments of suitable length and set aside. You can also replace leeks with green peppers, which will be equally delicious. Shred the ginger, mince the garlic, and cut the millet into small pieces and set aside.

2. Then we rinse the pig blood and cut it into slices. At this time, you cannot fry it directly in the pot. There is another key step that you need to do, which is blanching.

3. Put water in the pot and boil it. After boiling, put the pig blood in and blanch it for 1 minute, then take it out and drain it.

4. Heat the pot and pour in oil, then add ginger and garlic and stir-fry until fragrant. Then add the pig blood and start stir-frying. Be careful not to stir fry too hard, otherwise it will break easily. After frying for a while, we add light soy sauce and water starch and cook for about 1 minute.

5. Then put the leeks into the pot, then add salt, chicken essence and millet chili, stir-fry evenly and then take it out of the pot.

When frying pig blood, don’t fry it directly in the pot. Remember to do one more step - blanch it. The blanched pig blood will not break so easily and will taste more fragrant and tender.

Pork blood can actually be made very delicious without too complicated cooking methods. If you also like to eat pig blood, don’t forget to blanch it when frying.