Carrots and pig blood can be eaten together

Stir-fried pig blood

Main ingredients: 300 grams of pig blood, 50 grams of carrots, and 50 grams of rapeseed.

Supplementary ingredients: 10 grams of green onions and 15 grams of garlic cloves.

Seasoning: 3 grams of salt, 2 grams of light soy sauce, appropriate amount of cooking wine, and appropriate amount of cooking oil.

Production steps

Ingredients

1. First, prepare the ingredients needed to make this stir-fried pig blood: 1 piece of fresh pig blood, about 300 It is about 1.5 grams. It is best to choose one with a porous structure inside. Add 50 grams of carrots and 50 grams of rapeseed. Not only will the color be beautiful, but eating them after you are tired of pig blood will also soothe your taste buds. I like to add a lot of green onions and garlic when frying this dish to remove the fishy smell and enhance the flavor. Add 3 grams of salt and 2 grams of light soy sauce to add freshness to the base; appropriate amount of cooking wine to remove the fishy smell.

2. First, blanch the pig blood. This is also the key to making this fried pig blood not fishy or broken. Rinse the surface of fresh pig blood, cut into thin slices with a knife, and then cut into the size you like. Prepare a pot of boiling water. After the water boils, gently pour in the pig blood and add a small amount of cooking wine to remove the fishy smell. After the water boils again, cook for about 1 minute to boil out the blood foam in the pig blood and then turn off the heat. Drain the water and put it into clean water. Wash the boiled blood foam and set it aside for later use.

Steps

3. Next, prepare the side dishes. Wash the carrots, peel them and cut them into thin slices. Remove the roots of the rapeseed, pick it, wash it, and cut it into small sections. Cut the green onions into sections, peel off the outer skin of the garlic cloves, rinse and cut into thin slices. If you like spicy food, you can add some dried chili pepper.

4. Put the wok on the stove and keep the heat high throughout. After the pan is hot, pour in an appropriate amount of cooking oil. When the oil is hot, add the green onions and garlic slices and stir-fry until fragrant. After the garlic is fragrant, add the chopped side vegetables, carrot slices and rapeseed segments and stir-fry. Fry them a little longer until they are cooked through.

5. After the side dishes are cooked, pour in the blanched pig blood and stir-fry over high heat. During this period, add salt and light soy sauce to taste, and pour a little cooking wine along the edge of the pot to remove the fishy smell. Because the pig blood is blanched in advance, the stir-frying time does not need to be too long. It takes about 1 minute to allow the pig blood to absorb the aroma of the seasoning, and then it is ready to serve. Warm reminder: The fried pig blood should be eaten while hot for the best taste. If you also like to eat pig blood, you might as well try this recipe!

Stir-fried pig blood

Cooking tips:

1. The pig blood should be fresh and of good quality. The color is dark red, the inside is rough and has pores, and it tastes like blood. It can be easily crushed with your fingers. This is good pig blood without any additives.

2. Pig blood is easy to break up before it is blanched, so you must handle it with care and pay attention when cutting, otherwise it will easily become a plate of loose sand.

3. The blanching time should also be controlled well. It should be controlled at about 1 minute after the water is boiled, and the blood foam can be blanched out. If the time is too long, it will affect the tender and smooth taste.

4. The pig blood is blanched in boiling water, so the frying time does not need to be too long, it is only about 1 minute. Let it absorb the aroma of the seasonings and then turn off the heat. If the frying time is too long, it will not only be fragile, but also the nutrients will be easily lost.