Ingredients of pig blood soup: 250g pig blood, 50g leek, soybean sprouts 150g, 5g white pepper, a little white pepper, a little salt, a little sugar, a little cooking wine, 20g ginger and a little oil.
The practice of pig blood soup:
1, cut pig blood into pieces, remove the tail of soybean sprouts, cut leeks into small pieces, and cut ginger into small pieces.
2, boil a pot of boiling water, add pig blood, and then remove.
3. Take a dry pot, bring it to a boil, add oil, and stir-fry the ginger until it is fragrant.
4. Add leeks and bean sprouts, stir fry, add cooking wine, half a glass of water, white pepper, soak pig blood, and cook for 5- 10 minutes.
5, add the right amount of water until all the materials are gone, add salt to make it salty, add a little sugar to taste, and eat after boiling. If there is not enough pepper, you can add white pepper when eating.
Edible value:
1, the iron content in pig blood is very high, and it exists in the form of heme iron, which is easy to be absorbed and utilized by human body. Children in the growing period and pregnant or lactating women eat more dishes with animal blood, which can prevent iron deficiency anemia and effectively prevent middle-aged and elderly people from suffering from coronary heart disease and arteriosclerosis.
2. Cobalt contained in pig blood is an important trace element to prevent the growth of human malignant tumor, which is difficult to obtain in other foods.
3, pig blood contains vitamin K, which can promote blood coagulation, so it has hemostatic effect.