Chinese Food
Braised pork blood with pickled vegetables
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I went to the market today and bought some fresh pig blood. I made a stewed pig blood with pickles. It's delicious. Pig blood (pig red) - also known as liquid meat, blood tofu and blood flower. It tastes sweet, bitter and warm. It has the effect of detoxification, clearing intestines, nourishing blood and beauty. 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 blood tastes salty, has a flat nature, and is mainly used for producing blood, malaria, stroke, bruise, fracture, headache and vertigo.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - pickled vegetables and wash them. Rinse pig blood with water. Spare garlic and ginger.
Step2:Sauerkraut is cut into pieces. Pig blood is cut into pieces. Garlic is cut into pieces. Ginger is cut into shreds for standby.
Step3:Heat the pot and pour in the right amount of oil. Add ginger, pepper, garlic clove and dry pepper and stir fry until fragrant.
Step4:Add pickles and stir fry for a while.
Step5:Add a spoon of salt and stir well.
Step6:Pour in the right amount of boiling water. The quantity of boiled water should not exceed that of pickled vegetables
Step7:Pour in pig blood and cook for about 2 minutes.
Step8:Remember to turn it gently while cooking. Make pig blood taste evenly.
Step9:Before starting the pot, add some chicken essence and scallion, stir well.
Step10:An appetizer with sour vegetables and pig blood is ready. It's delicious.
Step11:Finished product drawin
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
