Chinese cabbage 1/4

Meat 1 piece

Pig blood 1 box

Onion 1 part

2 slices of ginger

4 dried peppers

Proper amount of oil

Two tablespoons of salt.

Proper amount of soy sauce

Onion companion sweet noodle sauce 1 spoon

Steps:

Wash and chop onions and ginger, and wash and slice meat for later use.

Cut the cabbage and wash it for later use.

Wash pig blood and cut into pieces for later use.

Heat oil in a pan, add meat and stir-fry until cooked.

Add onion, ginger, pepper and sweet noodle sauce and stir-fry until fragrant.

Add the Chinese cabbage and stir-fry for a while. Add soy sauce and salt and stir well.

Put the pig's blood on the cabbage until it is cooked and stir-fried evenly, and the dish is ready.

skill

Stir-fried cabbage does not need water, and a lot of water will be produced in the process of stewing cabbage. Pig blood can be put on cabbage. Don't stir fry before it is cooked, lest it be broken. After cooking, turn it over a few times.

Stir-fried cabbage with pig blood;

250 grams of pig blood

200g Chinese cabbage

Proper amount of oil

Proper amount of soy sauce

Proper amount of salt in cooking wine

A little salt

A little chicken essence

Garlic 3 cloves

A little Chili oil

A little pepper

Steps:

Prepare ingredients

Cut pig blood into cubes.

Stir-fried pig blood with hot water

Cut Chinese cabbage into pieces and garlic into foam.

Put oil, pepper and oil in the pot, and the garlic foam will burst into fragrance.

Add pig blood and stir fry.

Add Chinese cabbage, salt and chicken essence and stir fry.

It's done. Dish and serve.