2. When choosing pig blood in the vegetable market, you should see that the grain of pig blood is rough and there are irregular holes of different sizes. This is real pig blood, and nothing else is added.
3, put water in the pot to boil, add a spoonful of salt to prepare tofu brain, or put a few pieces of ginger to remove the smell of beans.
4. Cut the tender tofu into large pieces, slowly slide it into the pot after the water boils, and turn to medium heat for a few minutes. When the tofu hardens, remove it for use. Pig blood also slides into the pot to boil, and then it is taken out and drained for later use.
5. Add boiled tofu, pig blood, torn mushrooms, and seasonings (ginger slices, garlic sprouts, etc.). ) put them into the pot together and add the right amount of salt.
6. Add boiling water about half of the ingredients (pig blood, tofu, mushrooms will also produce some water) and stew for ten minutes on medium heat. Sprinkle some pepper before eating (always eat some pepper to drive away the cold in cold winter).
7. Chinese cabbage should be put in before the stew is ready.