To say that pig blood is the most tender kind, it feels fried. However, it is a big mistake to directly fry pig blood. Not only is it crisp, but it is not tender enough. Today, I will teach you to do one more step. Pig blood is not only tender and smooth, but also fragile.
Ingredients needed for frying pig blood: pig blood, leek, ginger and garlic, millet spicy, soy sauce, salt, chicken essence, water starch and cooking oil.
1. Wash leeks and cut them into sections of appropriate length for later use. You can also change leek into green pepper, which is also delicious. Shred ginger, cut garlic into minced garlic and cut millet into small pieces for later use.
Then we wash the pig blood and cut it into pieces. You can't fry directly at this time. Another key step that everyone needs to do is blanching.
3. Put water in the pot and bring it to a boil. After boiling, put pig blood in boiling water 1 min, then take it out and drain it.
4. Heat the pan and pour the oil, then add the ginger and garlic to fry until fragrant, and then add the pig blood to start frying. Be careful not to fry it too hard, or it will break easily. After frying for a while, we add soy sauce and water starch and cook for about 1 minute.
5. Then put the leek into the pot, and finally add salt, chicken essence and millet spicy, stir-fry evenly and then serve.
Stir-fry pig blood, don't directly fry it, remember to do one more step-blanch it. The pig blood after blanching is not so easily broken, and it will taste more fragrant and tender.
Pig blood, in fact, can be cooked very delicious without too complicated cooking methods. If you also like to eat pig blood, don't forget the blanching step when frying.