Chinese Food
Stir fried pork blood balls with wild bamboo shoots
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Pig blood balls are the main raw materials of our Shaoyang specialty in Hunan Province. Today's pig blood balls are the ones that I made by myself under my mother's guidance and help years ago. If they are interested in it, they will surely give you a good-looking water bamboo shoot, also known as Chinese onion. According to Shennong's classic of Materia Medica, Chinese onion cure gold sore and defeat. Light people don't starve and endure old age ; cure Shaoyin disease, diarrhea, chest pain, etc Qi, blood dispersing and stillbirth.
Cooking ingredients
Cooking Steps
Step1:I made pig blood balls at home years ago. This one was taken before smokin
Step2:It's getting hotter every day, so it's better to put the leftovers in bags and put them in the refrigerator and freezer to keep the smoked cured meat. It's also a kind of seasoning
Step3:When the pig blood balls are thawed, they are sliced and put into a dish. When cooking, they are boiled together in an electric rice cooker. There are also slices that are put into the pan and added water. After the pig blood balls are boiled for about 15 minutes, they can be stir fried under controlled water. Of course, there are different slices that are directly fried. But in my family, the first two methods are used more often
Step4:When the rice is cooked, remove the lid and take out the pig blood balls. Be careful to scald your hands. At this time, there is a small amount of water in the dish to be poured out
Step5:Water bamboo head and green pepper cleanin
Step6:Jiaotou green pepper slic
Step7:Heat up the pork blood balls with oil and stir fry until the surface is yellowis
Step8:The spatula grasps the pig blood balls and stir fry the green pepper and water bamboo head to produce the fragranc
Step9:Mix well and stir fry until the head of green pepper and water bamboo shoots is broken. My pig blood balls are salty, so I don't add salt anymore. Stir fry for a while and put chicken powder
Step10:Sheng Ch
Step11:It's like you can smell it across the screen
Cooking tips:1. It's a good way to stir fry pork blood balls with garlic and green peppers. If you don't like the unique flavor of water bamboo head, you can try this. 2. When I make pork blood balls in my house, I put less pig blood, so the color of pork blood balls is like pink, while the color of pork blood balls sold outside is more black, more pig blood is put, and then it's smoked for a long time, so there will be color differences, but this doesn't affect the taste, not to mention myself The taste and quality of the vacuum package sold outside can't be compared with one touch. 3. If you are afraid that the pork blood balls will be broken after slicing and frying, please don't stir them too often when slicing and frying. How much can you avoid the embarrassment of shredding? The pork blood balls will be steamed in advance, so don't worry about slicing and frying. Of course, I prefer slicing and eating by myself Why don't you break it up? It's more delicious. You have skills in making delicious dishes.
