In addition to a little salt, add a little bicarbonate to the boiling water. In addition, don't let the water boil all the time when boiling Schwann. Instead, keep the water in the panel boiling. The more you cook Schwann like this, the softer it becomes. Don't wash two pots with a drop of water. Put about three ounces of salt first. When killing a pig, stir the salt while drinking pig blood. Put all Sal in the blood and pour it into another bowl. Mark the blood with a seal. Add as much blood as you add water. Mix the water well and put it aside. Starch gelatinizes when it is hot. Now, put the blood in the pot, and the gelatinized starch will wrap the blood to avoid excessive oxidation. Put some starch in the boiling water, just a little starch, and then put the pig blood after shaking well, so that the blood will not boil easily.

Add oil to the pan, stir-fry the red pepper until it becomes glutinous (purple), add the onion, ginger, garlic, bean paste and pepper, stir-fry until fragrant, add 1.5 kg of water (depending on the ingredients), and add Donggu soy sauce and chicken essence. Blood flourishing, or learning institution, is a kind of food made of animal blood, salt and then warmth. The most common is the blood flourishing made of duck blood and pig blood. However, our family is made of pig blood, and we cook it ourselves during the Spring Festival. Usually, we buy pig blood directly, which is more tender than cooking! In fact, you don't have to add anything to pig blood at home! For the sake of green and health, I just need to add salt and cook slowly, boil the blood until it bubbles, beat out the foam, and then continue to repair it for a while. This blood type is used for burning.

Add salad before you cook. Duck blood print depends on what you buy. Rongran duck blood is very famous and has been used in many hotels. He originated from the ancient city of Cijikou, Chongqing, and is a famous snack in Chongqing. Later, he developed and developed many ways to eat it. Mao Xuewang, also known as Mao Xuewang, has four flavors: hemp, spicy, fresh and fragrant. The word "blood curd" refers to blood tofu, which is a classic of Sichuan cuisine. It is easy to make and use many ingredients, just like a "hodgepodge". A dish can eat a lot of ingredients, which is particularly affordable. It has a spicy appetite and has the effect of appetizing and expelling dampness. It is not a good meal, but also delicious.