When cooking, the frying pan does have a very small part of the iron infiltration of food, but this "infiltration", more accurately, should be cooking kitchen supplies produce metal environmental pollution. Iron content seems to enhance, but the iron in the frying pan is not beneficial to human digestion of heme iron. Therefore, don't expect to buy iron frying pans to supplement iron. True blood replenishment food is animal blood: warm blood, duck blood

After all, it is said to replenish blood, that today the United States and the United States of America will bring you a delicious and delicious garlic duck blood, simple and delicious, three dollars to buy a large box of duck blood, with 5min can let the family ate a tasty blood replenishment of delicious, home life is essential to it! With this, blood replenishment genuinely do not have to waste so much money!

The premise of iron supplementation with plant foods, nutrient combinations also help the body to iron absorption, because Vitamin C can promote iron absorption, so in order to be able to supplement the iron only eat meat and do not eat vegetables. Garlic duck blood first step

With the main material duck blood a box of garlic 4 Pixian bean paste a spoon of pepper appropriate auxiliary materials green and red pepper appropriate rice wine a spoon of oil appropriate amount of salt the whole process: food are ready.

Garlic rhizome with a knife to shoot twice, the organization patted loose, fried out more into the flavor. Duck blood cut into thicker slices, garlic rhubarb cut angle into diamond-shaped slices reserved. Boil the pot, the minced onion and ginger into the pot to stir fry the flavor. Add PI county bean paste, pepper noodles stir fry flavor.

Drizzle in soy sauce, add appropriate amount of water and bring to a boil. Arrange the duck blood slices in the pot, turn to medium heat and roast until flavorful. Once the blood is thoroughly browned, add the garlic cloves to the pan and stir-fry until raw. Season with salt and serve. Duck blood has already had some salt added to it during the coagulation process, so salt should be added at your discretion. Duck blood is very easy to break, the pot must be light, and duck blood is very easy to cook, slightly browned on the seasoning out of the pot, do not have to cook for a long time to prevent the taste of aging.