Chinese Food
Stir fried pork blood balls with garlic
(181658 views)
Pork blood balls are a special product of Hunan Province. There are several things that have not been eliminated at home after the Spring Festival. Although they can be frozen in the refrigerator for a long time, they will not taste mellow after a long time. It's better to eat them in the corresponding season. Stir fried pork blood balls with garlic. Simple stir fried.
Cooking ingredients
Cooking Steps
Step1:Pig blood balls are made of heavy salt and then smoked. They are generally dry and hard, and have a strong taste of salt. They must be sliced in advance, soaked in light salt water and bleached to remove the excess salt. Then, they are put into a steamer and steamed for 5 minute
Step2:Clean up the fragrant garlic and cut the slanted section. Separate the garlic rod and the garlic leaves. Cut the green pepper into thick silk
Step3:Put the oil in the pot. Stir fry the soya bean. Then stir fry the garlic rod and the green pepper. Stir fry wilt and mix the salt properly
Step4:Add in the steamed pork blood balls and stir fry. Add in the garlic leaves and mix well. Drizzle with oyster sauce and stir well all the ingredients.
Cooking tips:Pig blood balls must be processed before they are processed. Otherwise, it is too salty. This is Kwai Sau method. Steaming soft taste is good. There are skills in making delicious dishes.
