material
Pig blood, tofu, shredded ginger, minced green garlic, cooking wine, salt and pepper.
method of work
1 Cut pig blood and tofu into small pieces and put them in boiling water for later use;
2 Add oil to the hot pot. After the oil temperature is high, stir-fry shredded ginger, soaked pig blood and tofu;
3. Cook the wine to remove the fishy smell, pour in the broth (you can also use clear water and chicken essence instead), and add salt and pepper to taste;
Sprinkle minced green garlic after the fire boils.
Fried bean sprouts with pig blood
material
Bean sprouts100g, pig blood 250g, ginger, onion, proper amount of oil and salt, and a little chicken essence.
method of work
1. Wash pig blood, cut into small pieces, drain the water, and remove the roots of bean sprouts.
2. Saute shredded ginger in a hot oil pan
3. Boil pig blood for 1-2 minutes.
4. Fry for 1-2 minutes after turning over, and stir-fry the bean sprouts with high fire.
5. After the bean sprouts are cut off, add the onion and stir fry.
6. Add salt and chicken essence.
Mao Xue Wang
material
Duck blood or pig blood, eel, ham, tripe, bean sprouts, lettuce, potato, Flammulina velutipes, water-borne Flammulina velutipes, water-borne fungus, seasoning: ginger, garlic, dried red pepper, star anise, cinnamon 1 piece, pepper, chicken essence, cooking wine, a little salt (pork bone soup 500ml, spicy.
method of work
Material preparation:
Meat dishes: soak beef tripe in warm water for 20 minutes and cut into long pieces. The eel opened its belly to remove its intestines and cut its body into 5 cm long sections.
Ham is cut into long strips. Pig blood is cut into thick strips.
Vegetarian vegetables: Soak the day lily in cold water and remove the roots. Soak the black fungus in cold water, remove the roots, and tear it into small pieces by hand.
Lettuce and potato are sliced, and Flammulina velutipes is cut off from the root.
Seasoning: cut ginger and garlic into large grains, and cut dried pepper into small pieces and wash. Prepare the hot pot bottom material.
Production method:
1. Boil the water in the pot, and blanch the day lily and auricularia auricula for a while. Add beef venetian blinds, eel segments, and pig blood several times (the time is 30 seconds).
2. Pour out the water in the pot, inject 500ml of pork bone soup (or clear water) into the pot, add the spicy hot pot bottom material and chicken essence, and cook until the bottom material melts. If it is not salty enough, add a little salt.
3. Add potato chips and cook for about 2 minutes, then add day lily and auricularia auricula and cook for about 2 minutes, then add eel segments and beef baiban, ham, soybean sprouts and Flammulina velutipes. Finally, add pig blood and cook until the soup boils again.
4. Put the cooked materials and soup into a large bowl.
5. Put 1/3 rice bowl oil (oil is indispensable) in the pot until it is 70% hot, add pepper and stir-fry until the color changes, and take out the pepper.
6. Stir-fry ginger, garlic, dried red pepper, star anise and cinnamon in low heat until the red pepper and ginger garlic turn brown, and pick up star anise and cinnamon.
7. Pour the hot oil, dried pepper, ginger and garlic on the surface of the ingredients and serve.
Tips
1. The biggest characteristics of Sichuan cuisine are hemp, spicy, fragrant, salty and heavy oil. It was boiled in water, but there was a lot of oil in the last layer. This layer of oil can not only increase the fragrance, but also keep the ingredients warm.
It's delicious to let the ingredients be scalded. So pay attention, the last layer of oil is indispensable.
2. Speaking of salty, the bottom material of hot pot is very salty. After being boiled and dissolved in soup, it is more salty (not enough to add salt) to taste the soup than ordinary soup. Otherwise, the added materials will not taste good.
3. Why do you want to cook with hot pot bottom material? There are butter and various spices in the bottom material of hot pot, and the boiled soup is particularly fragrant.
4. When frying the oil, fry the pepper first, and then remove it and throw it away after frying the fragrance, otherwise it will be poured on the dish, and it will be covered with pepper shells.
5. When you put the ingredients into the cooking, you should distinguish the order, such as bean sprouts, pig blood, and beef hundred pages, which can be eaten after a little cooking. If the cooking time is too long, the taste will be bad.
Pig blood tofu
material
One piece of pig blood, one piece of tofu, three dried peppers, three pieces of ginger, one piece of onion, a spoonful of soy sauce, a proper amount of salt and sugar, and a spoonful of cooking wine.
method of work
1. Pig blood and tofu are cut into pieces of the same size, and the onion is sliced.
2. Heat the pan with oil, add dried Chili, ginger slices and chopped green onion, stir-fry until fragrant, add pig blood tofu, soy sauce, salt and sugar, cooking wine, add appropriate amount of water and stir-fry. When the soup is a little, sprinkle with wet powder and stir-fry.
Sauté ed pig blood with sauerkraut
material
450g of pig blood, 80g of sauerkraut, 40g of leek, 10g of minced garlic 10, tsp of salt12, a little sugar, tsp of chicken powder12, tsp of pepper14, and a little rice wine.
method of work
1. Pig blood is cut into strips and soaked in water to drain; Wash leek and cut into sections; Wash and shred sauerkraut, put a small amount of water in it for 5 minutes and drain it.
2. Heat the pan, pour in 3 tablespoons of oil, add minced garlic and saute until fragrant, add pork blood strips made in 1 and stir-fry for a while, then add Chinese chives, shredded sauerkraut and all seasonings made in 1 and stir-fry until tasty.