Hot and sour blood is a dish with fresh pig blood as the main ingredient.

Chinese name

Hot and sour blood [1]

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Kitchenware practice

material

Ingredients

Fresh pig blood (800g)

ingredients

Sauerkraut (100g)

Pickled peppers (3)

Dried Chili peppers (3 pieces)

Onion (2 strips)

Vegetable oil (50g)

Salt (1 spoon)

Ginger (4 pieces)

Garlic (1 tree)

Soy sauce (1 spoon)

Chicken essence (3g)

Soup stock (2 tablespoons)

cookware

deep fryer

method of work

1. Pig blood cut into small tuo

2. Dice pickled cabbage and pickled pepper.

3. Cut the green onion into small pieces

4. Add vegetable oil into the wok, heat it, add sauerkraut, pickled pepper, ginger, garlic and scallion, stir-fry until fragrant, then add salt, soy sauce and chicken essence, stir-fry for a while, and then add broth to boil.

5. Finally, add pig blood, don't stir fry, and gently push it with a shovel. When it boils, turn to low heat and simmer slowly until it tastes good. Simmer for about 10 minutes, and finally turn on the fire to collect the juice. Shengpan!

Pig blood (pig red), also known as liquid meat, blood tofu and blood flowers, is sweet, bitter and warm, and has the effect of enriching blood and beautifying.

Pig blood is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin and other nutrients. According to the Compendium of Materia Medica, pig's blood is salty and flat, and it is mainly used for producing blood, miasma, stroke, traumatic injury, fracture, headache and dizziness.

Chinese name

coagulated pig's blood (used as food)

foreign name

Pig blood

classify

meat dish

one's taste

Salty and flat.

Main ingredients

coagulated pig's blood (used as food)