Pig blood tofu soup

Materials

Pig blood, tofu, shredded ginger, minced green garlic, cooking wine, salt and pepper

Practice

1 Cut pig blood and tofu into small pieces and put them in boiling water for later use; ?

2. Put oil into a hot pan, stir-fry shredded ginger, stir-fry the soaked pig blood and tofu; ?

3. Remove the fishy smell from the cooking wine, pour in the broth (which can also be replaced by clear water and chicken essence), and season with salt and pepper; ?

4 Sprinkle minced green garlic after boiling over high fire.

Maoxuewang

Ingredients

Duck blood or pig blood, eel, ham, tripe, bean sprouts, lettuce, potatoes, Flammulina velutipes, water-borne day lily, water-borne fungus, seasonings: ginger, garlic, dried red pepper, 2 star anise and 1 cinnamon.

meat dishes: soak beef tripe in warm water for 2 minutes and cut into long pieces. The eel opened its belly to remove its intestines and cut its body into 5 cm long sections. ?

the ham is cut into long strips. Pig blood is cut into thick strips. ?

vegetarian dishes: the day lily is soaked in cold water, and the roots are removed. Soak the black fungus in cold water, remove the roots, and tear it into small pieces by hand. ?

lettuce and potatoes are sliced, and Flammulina velutipes is cut off. ?

seasoning: cut ginger and garlic into large grains, and cut dried peppers into small pieces and wash them. Prepare the hot pot bottom material. ?

production method:?

1. Boil the water in the pot, and blanch the day lily and auricularia auricula for a while. Add beef venetian blinds, eel segments, and pig blood several times (the time is 3 seconds)?

2. Pour out the water in the pot, pour 5ml (or clear water) of pork bone soup into the pot, add the spicy hot pot seasoning and chicken essence, and cook until the seasoning is dissolved. If it is not salty enough, add a little salt. ?

3. Add potato chips and cook for about 2 minutes, then add day lily and auricularia auricula and cook for about 2 minutes, then add eel segments and beef baiban, ham, soybean sprouts and day lily. Finally, add pig blood and cook until the soup boils again. ?

4. Put the cooked materials and soup into a large bowl. ?

5. put 1/3 rice bowl oil (oil is indispensable) in the pot and heat it to 7%, then add pepper and stir-fry it to zoom color, and take out the pepper. ?

6. Stir-fry ginger, garlic, dried red pepper, star anise and cinnamon in low fire until the red pepper and ginger garlic turn brown, and pick up star anise and cinnamon. ?

7. pour hot oil, dried pepper, ginger and garlic on the surface of the ingredients and serve.

tips

1. The biggest characteristics of Sichuan cuisine are hemp, spicy, fragrant, salty and heavy oil. It was boiled in water, but there was a lot of oil in the last layer. This layer of oil can not only increase the fragrance, but also keep the ingredients warm.

it's delicious to let the ingredients be scalded. So pay attention, the last layer of oil is indispensable. ?

2. Speaking of salty, the bottom material of hot pot is very salty. After being boiled in soup, it is more salty (not enough to add some salt) to taste the soup. Otherwise, the added materials will not taste good. ?

3. Why do you want to cook with chafing dish bottom? There are butter and various spices in the bottom material of hot pot, and the boiled soup is particularly fragrant. ?

4. when frying oil, fry the pepper first, and then take it out and throw it away, otherwise it will be poured on the dishes, and the pepper shells will be everywhere. ?

5. When you put the ingredients into the cooking, you should distinguish the order, such as bean sprouts, pig blood, and beef hundred pages, which can be eaten after a little cooking, but the taste is not good if it is cooked for too long.

stir-fried bean sprouts with pig blood

materials

1g of bean sprouts, 25g of pig blood, appropriate amount of ginger, onion, oil and salt, and a little chicken essence

Practice

Wash pig blood, cut into small pieces, drain the water, and remove the roots of bean sprouts?

2. Saute shredded ginger in a hot oil pan?

3. Boil pig blood for 1-2 minutes?

4. fry for 1-2 minutes after turning over, and stir-fry the bean sprouts with high fire?

5. after the bean sprouts are cut off, add the onion and stir fry?

6. Add salt and chicken essence.

Spicy pig blood meatballs

Materials

Pig blood meatballs, boiled water, green peppers, tea oil, garlic sauce and chicken essence

Practice

1. Cut pig blood meatballs into slightly thick slices and blanch them in boiling water, and cut green peppers into oblique circles;

2. Heat the tea oil in the pot, fry the meatballs on both sides, then add a tablespoon of garlic paste and mix well, add water and boil, and turn to medium heat for stewing;

3. Add green pepper and stir-fry a few times before collecting the juice, and sprinkle with chicken essence.

tip

the pig blood meatballs themselves have salt, so you don't need to add any more, it will be salty. It tastes chewy, and drinking is very wrong! ! !