1 piece of pig blood, 2 pieces of pickled cabbage, 3 vegetables

3 bowls of seasoning stock, half teaspoon of salt and 2 tablespoons of sand tea sauce

Method

1. Slice the pig blood, blanch it with boiling water and take it out.

2. put the stock in the pot, add the washed and cut shredded sauerkraut, cook for 5 minutes, then add pig blood, cook for 5 minutes, and season with salt.

3. Wash the vegetables and cut them into small pieces, put them in a soup bowl with sand tea sauce, then add the pig blood soup and mix well.

Note: Pig blood has a fishy smell. You should soak it in water after buying it and blanch it before using it, so that it won't smell fishy. Besides, it can avoid producing water

Pig blood (cut into pieces, blanched in water, soaked in clean water), chopped cabbage, minced meat, bean sprouts, pickled peppers and ginger slices.

making materials

1. heat a tablespoon of oil, add ginger slices and saute until fragrant, add minced meat and stir-fry until crisp and fragrant, then pour the broth to boil.

2. Add pig blood, cabbage, bean sprouts, pickled peppers and all seasonings and cook for 5 minutes.

2g of mushrooms, 2g of pig blood, and appropriate amounts of onion, ginger, refined salt, monosodium glutamate and sesame oil.

The method of mushroom and pig blood soup:

(1) Soak the mushrooms, remove the stalks, wash them and chop them; Pig blood is cut into small squares.

(2) Put the above materials into a casserole, inject 5ml of clean water, cook, add onion, ginger, refined salt and monosodium glutamate, and pour sesame oil.

8g of vegetables, 4g of sauerkraut and 4 slices of ginger.

ingredient a: 1 tbsp of rice wine. Material B: 1 cups of stock.

material c: 4 tablespoons of sand tea sauce, 1/4 tsp of pepper and 1 tsp of salt.

Making

1. Wash the large intestine and pig blood, cut into pieces, blanch them in boiling water, take them out and drain them, soak them in cold water, wash the vegetables, cut them into sections, wash the sauerkraut and shred them;

2. Pour 5 cups of water into the pot, add the large intestine, ginger slices and material A, stew until cooked, remove and drain, and cut the large intestine into small pieces for later use;

3. Add another ingredient B to the pot and bring to a boil. Add the large intestine, pig blood and sauerkraut and cook for 3 minutes. Add the ingredient C and mix well. Finally, add the vegetables and bring to a boil. Then serve.

celery leaves 8g, pig blood 25g, ginger 4g, shredded fat 3g, salt 2g, chicken essence 1g

Practice

1. Blanch the pig blood in water, so as to deodorize the pig blood.

2. The prepared shredded fat meat is fried in the pan to get the meat oil.

3. Take the fat residue out of the pot, add shredded ginger, stir-fry until fragrant, and pour in clear water.

4. put a little salt into the soup, then add celery and chicken essence, and boil it.

ingredients: 1g of pig blood and 2g of pig bone marrow.

ingredients: 5g shredded green and red peppers, 5g coriander leaves and 5g mustard tuber.

seasoning: salt, soy sauce, pepper, scallion, ginger, garlic paste, lard, broth and wet starch are all appropriate.

Method:

1. Cut pig blood into small pieces with a knife of 3 cm square, scald it in boiling water until cooked, and then soak it in cold water;

pig bone marrow is rinsed with clear water, washed and cut into sections for later use.

2. Put a teaspoon of oil in the soup pot on the stove, fry shallots, ginger and garlic paste, add broth, pig blood, soy sauce, pig bone marrow and salt,

bring to a boil with medium heat, pour lard into it, add a little wet starch to make the soup look like rice soup,

sprinkle with shredded green and red pepper, coriander leaves and pickled mustard tuber.