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Home-cooked practice of stewing cabbage with pig blood
The common practice of stewing cabbage with pig blood is as follows:

Ingredients: Chinese cabbage 100g, pig blood 200g, garlic 5 petals, dried pepper, pepper and star anise.

1. Wash pig blood and Chinese cabbage and slice them for later use.

2, pepper, pepper, octagonal wok.

3. Add cabbage and stir fry.

4. Stir-fry the cabbage until soft, and add some water appropriately. Stir-fry 10 minute.

5, add soy sauce, a small amount of vinegar, salt, duck blood, covered with stew 10 minutes.

6. Add minced garlic and chicken essence and start the pot.

Chinese cabbage

Chinese cabbage, a Brassica plant in Cruciferae, is known as the "king of vegetables". Chinese cabbage is native to northern China and is cultivated all over the country. /kloc-was introduced to Japan, Europe and America in the 0/9th century. It has broad green leaves and white side dishes, and many leaves are tightly wrapped together to form a cylinder.

Most of them will form dense heads, and the leaves wrapped inside will be light green or even light yellow because they can't see the sun. Cabbage is rich in meaning. First of all, the tower means eternity and clarity, indicating that collectors are clean, innocent, self-reliant and pure.

The biological characteristics of Chinese cabbage are mild and humid climate. This also proves that it originated in the mild and rainy south of China. Cabbage has the worst heat tolerance, indicating that it originated not in the southern tropical region of China, but in the southern subtropical region.