2. First, buy a piece of pig blood. Pay attention when choosing pig blood. You should choose the kind with a honeycomb in the middle of the blood clot, good pig blood. Wash the surface of the bought pig blood with clean water first, and then control the water and put it on the chopping board. Take out the kitchen knife, cut the pig's blood into pieces as thick as chopsticks' heads, and put them all on a plate for later use.
3. Prepare two or three shallots and a few millet peppers, put them together in a vegetable basin, and pour some water into the basin to clean them. After cleaning, control the moisture and put it on the chopping board. First, cut off the onion roots and pepper stalks with a kitchen knife. Then, cut the shallots first, cut the shallots into half-finger-long shallots and put them on a plate. Next, cut the millet pepper into pepper rings and put them on a plate for later use.
4, prepare a garlic, make pig blood today, put more garlic. First break the garlic into small petals, then put the garlic on the chopping board, pat the garlic one by one with the back of the kitchen knife and break the garlic. At this time, the garlic skin is cracked and can be peeled off easily. Pile the peeled garlic into a pile and cut it repeatedly with a kitchen knife until the garlic is cut into minced garlic.
5, take out the pot at home, pour the right amount of water into the pot, boil water, and boil the water in the pot. When the water in the pot is boiled, pour the cut pig blood into the water and blanch it. Blanching water can remove the fishy smell of pig blood. Blanching water for 5 minutes is enough. In the process of blanching, stir the blood clots in the water with a colander from time to time. When the time is up, you can turn off the fire and take out the blood clot with a colander and put it on the plate. You can see that pig blood has changed from crimson to brown.
6. Take out a small empty bowl and season the juice. Sprinkle half a spoonful of salt and half a spoonful of sugar in the bowl first, and then add some pepper. Then, pouring some cooking wine can also help remove the fishy smell of pig blood. And pour a little oyster sauce to taste. Finally, add half a bowl of water and stir with chopsticks. Stir well and set aside.
7. Take out a clean wok, pour a proper amount of cooking oil into the wok, and bring the oil to a high heat. When the temperature of the oil in the pot rises, pour the minced garlic and millet pepper into the pot and stir-fry, then pour the prepared juice into the pot, and then pour the pig blood clots into the pot and stir-fry together. Stir-fry a few times, then turn off the heat, cover the pot and stew for 5 minutes, so that pig blood can fully absorb the juice in the pot. Time's up, open the lid, stir-fry with a shovel a few times, and then add onions. Stir-fry for another half minute, then turn off the heat and take out the pot.
8. Put the dishes in the pot on the plate and serve them. A delicious chopped green onion pig blood is ready! The pig blood made in this way is tender and delicious, appetizing and nutritious.