Ingredients details

200 grams of pig blood sausage

Half a piece of tofu

An appropriate amount of carrots

Water fungus 150 grams

An appropriate amount of snow peas

An appropriate amount of water

An appropriate amount of salt

An appropriate amount of chicken essence

A little five-spice powder

A little sesame oil

A little cooking wine

An appropriate amount of water starch

Salty and fresh taste

Braising process

Normal difficulty

Steps of making tofu and fungus stewed with pig blood

1

Cut the tofu into 2 cm Square blocks.

2

Peel the pork blood sausage and cut into pieces the same size as tofu.

3

Wash the carrots and cut into diamond-shaped slices; wash the snow peas and cut into diamond-shaped slices; tear the fungus into small florets and set aside.

4

Heat the oil in the wok, add the chopped green onion, ginger and a little five-spice powder and sauté until fragrant.

5

Then add the tofu and stir-fry briefly.

6

Pour the blood sausage cubes into the pot and stir-fry briefly to prevent the blood sausage and tofu from breaking into pieces.

7

Pour in an appropriate amount of water until the water is even with the tofu.

8

Add salt, light soy sauce, and a little cooking wine, bring to a boil over high heat, then turn to medium heat and simmer for about 2-3 minutes.

9

When the soup is almost dry, add chicken essence to taste, thicken the gravy with water starch, then pour in a little sesame oil to enhance the aroma, and it is ready to serve.

Tips

This dish can also be made with duck blood; the amount of seasoning is added according to personal taste; when cooking pig blood, it is best to use peppers, onions, ginger, etc. The ingredients are used to suppress the flavor. In addition, it is not advisable to cook with pig blood alone.