materials?

fresh pig blood: 5g+ ginger: three slices

leek: a handful of white wine: moderate amount (can save

vinegar: moderate amount) can save

the secret of tender pig blood. How to "open the pig blood binge mode"?

note? The secret of tender pig's blood is that after the water is boiled, the pig's blood is turned to a small fire, cooked slowly with a small fire, and then the cooked pig's blood is fished out and soaked in cold water for later use. (Add ginger slices, white wine or cooking wine to remove fishy smell when stewing pig blood)

Induction cooker: hot pot function, the fourth to sixth small fires "P 4 ~ P 6"; (Each machine has different functions, so please grasp it yourself)

Gas stove: use small fire or small and medium fire; (Actually, it's very simple to master the cooking time, and you'll have experience if you cook it twice.)

Pig blood cooked in this way can make tender pig blood of many different flavors.

As long as you master slow cooking with small fire, you can not only eat fresh tender pig blood of leek, but also tender pig blood of pickled cabbage, tender pig blood of spicy garlic sprout, and tender pig blood of your brain ...

2. Cut the leek into sections for later use;

3. pat 3 slices of ginger, throw them into the pot, add 1ml~15ml of water and a little wine, and boil;

4. After the water boils, turn to low heat, cut into the pig blood, slowly cook (about 3 cm ~ 2 cm cuboid) with low heat until it is cooked thoroughly (about 5-8 minutes), then remove the blood foam with a spoon and add the leek; Turn to medium heat and boil the water until the leeks are cooked. Just turn off the heat. You can add a little vinegar if you like it;

Fresh pig blood has its own salt, so there is no need to add salt;

Preparation of spicy and tender pig blood:

Materials: appropriate amount of cooked pig blood, appropriate amount of rapeseed oil, appropriate amount of lard, 3 pieces of shredded ginger, 2 pieces of onion, 5 cloves of garlic, about 1 pieces of millet pepper, 1 teaspoon of bean paste, 1 star anise, 2 pieces of fragrant leaves, 1 piece of cinnamon, appropriate amount of chopped green onion and a pinch of pepper powder;

Bring the oil pan to medium heat, saute shredded ginger, minced garlic and scallion until fragrant, add bean paste and saute until fragrant, add 1-1.5 bowls of water and a little salt; Beat the millet pepper, put it into the pot, add star anise, fragrant leaves and cinnamon to boil, then turn to low heat and cook for a while to make the soup tasty, then add pig blood, slowly boil over low heat, and sprinkle a pinch of pepper powder with chopped green onion on the surface after taking out the pot. (The reason why cooked pig blood is selected here is that the cooked pig blood will not produce blood foam during cooking)

About the choice of fresh pig blood:

Choose pig blood with deep red color;

Personally, I think that the proportion of pig blood with bright red color added with salt water is on the high side, and it is easy to be scattered and rotten during cooking, so it is not recommended to choose it;

Generally, fresh pig blood will be diluted with salt water, which is well known by slaughterhouse masters. The proportion of salt water will directly affect the texture of pig blood after coagulation; Pig blood with just the right proportion of salt water is tender but not scattered. If the proportion of salt water is too high, pig blood will easily be scattered and rotten in cooking; What's more, chopsticks can't be clamped ...