Boiled xuewang(shui zhu xue wang )

The method of boiling blood is as follows

Raw materials used for cooking xuewang with water:

300 grams of cooked pig blood, 50 grams of rape, 50 grams of celery, 2 chives, 1 piece of ginger, 5 cloves of garlic, an appropriate amount of Zanthoxylum bungeanum, 15 dried peppers

Seasoning for cooking xuewang with water:

30 g edible oil, 1 tbsp bean paste (30 g), 1 tbsp refined salt (3 G), 2 / 3 tbsp monosodium glutamate (2 g)

Preparation steps of boiled xuewang

1. Wash rape and set aside; cut pig blood into thick slices; wash green onion and celery and cut into sections; wash ginger and garlic and cut into pieces;

2. After the pot is hot, stir fry the Chinese prickly ash and dry pepper until fragrant and chop them into fine powder;

3. Heat up the oil in the pot, add half a teaspoon of bean paste, ginger and garlic, saute until fragrant, then add rape and fry until it is cut off, then put it into a soup bowl;

4. Leave the bottom oil in the pot, add half a spoonful of bean paste, stir fry until fragrant, add a little clear soup, add pig blood, cook thoroughly, add salt and monosodium glutamate, then put it into a bowl with rape, sprinkle with pepper powder and Zanthoxylum bungeanum powder, heat the oil and pour it on it.

Characteristics of boiled xuewang

Spicy and delicious.

Attention should be paid to the following points in cooking blood

When cooking hot oil drenching dishes, the oil temperature must be high.

Boiled xuewang

Boiled xuewang is a food made of cooked pig blood, rape and other ingredients.

Food materials

raw material

300 grams of cooked pig blood, 50 grams of rape, 50 grams of celery, 2 chives, 1 piece of ginger, 5 cloves of garlic, right amount of prickly ash, 15 dried peppers

Seasoning

30 g edible oil, 1 tbsp bean paste, 1 tbsp refined salt, 2 / 3 tbsp monosodium glutamate

Production method

1. Wash rape and set aside; cut pig blood into thick slices; wash green onion and celery and cut into sections; wash ginger and garlic and cut into pieces;

2. After the pot is hot, stir fry the Chinese prickly ash and dry pepper until fragrant and chop them into fine powder;

3. Heat up the oil in the pot, add half a teaspoon of bean paste, ginger and garlic, saute until fragrant, then add rape and fry until it is cut off, then put it into a soup bowl;

4. Leave the bottom oil in the pot, add half a spoonful of bean paste, stir fry until fragrant, add a little clear soup, add pig blood, cook thoroughly, add salt and monosodium glutamate, then put it into a bowl with rape, sprinkle with pepper powder and Zanthoxylum bungeanum powder, heat the oil and pour it on it.

Food characteristics

Spicy and delicious.

The chef knows everything

When cooking hot oil drenching dishes, the oil temperature must be high.

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Chinese PinYin : Shui Zhu Xue Wang