1. Stir-fried chicken blood:

Cut the chicken blood into thick slices, add water to the pot and bring to a boil. Pour the cut chicken blood into the boiling water and take it out after the surface changes color. , rinse away the blood foam with cold water.

Dice chicken blood and prepare dried chili peppers cut into sections for later use. Put oil in the pot. When the oil is hot, add ginger, garlic, and pepper. After frying until fragrant, add bean paste and dried chili. Then add the onion and stir-fry for a while, add the celery and continue to stir-fry, add a little oil.

Finally, add the diced chicken blood, add a little sugar, stir-fry a few times, and then take it out of the pot (don’t over-stir, the chicken blood will get old easily).

2. Stir-fried chicken blood with spinach:

First, put water in the pot, add some salt, boil the water and pour in the chicken blood, cook for half a minute, if it is a bit hard, turn off the heat and remove. Rinse, cut into small strips and set aside.

Prepare spinach, wash it, do not remove the roots. Blanch the spinach with hot water to remove the oxalic acid while making it taste better and more nutritious. Chop some garlic and set aside.

Put oil in the pot, add garlic, and stir-fry until fragrant. Pour in the chicken blood, stir-fry quickly, add some light soy sauce, add a little water, and stir-fry until the flavor is infused.

Add the square spinach, stir-fry evenly, add a little salt, stir-fry for a while, remove from the pot.

3. Chicken blood and tofu soup

First, put water in the pot, add some salt, boil the water, pour in the chicken blood, cook for half a minute, if it is a little hard, turn off the heat and take it out. Rinse with water and cut the chicken blood into cubes.

Score the soft tofu vertically several times, cut it into pieces and set aside.

Put chicken soup in a hot pot, add some cold water, and add a spoonful of cooking oil. Bring to a boil over high heat, add soaked black fungus, cut tofu, add a little salt, add chicken blood, thicken with cornstarch after boiling, sprinkle with garlic, cook for a while, drizzle with sesame oil and serve.