Fried mutton blood with leek(jiu cai chao yang xue )

Fried mutton blood with leek

Introduction:

"Sheep's blood is mainly composed of a variety of proteins, which can tonify the kidney and spleen, nourish the blood, remove blood stasis, renew tendons and bones, and has curative effect on chronic gastritis, malabsorption syndrome and anemia. Leek is the most beneficial dish. Li Shizhen said that leek is "delicious when eaten in spring". This dish is fresh, tender, spicy, salty and fragrant, with high nutritional value. "

Production steps:

Step 1: clean sheep's blood and cut into rectangular pieces. Wash leeks, garlic sprouts and green peppers and cut into sections for later use.

Step 2: pour the oil into the hot pot, add the pepper and dry pepper into the pan.

Step 3: add sheep blood, add wine, pepper, salt and sugar, stir fry slightly.

Step 4: stir fry sheep blood until discolored, add leeks, garlic sprouts, green peppers and minced garlic, cover and simmer for 30 seconds.

Materials required:

Sheep blood: 1 piece

Leek: 200g

Garlic sprouts: 50g

Green pepper: right amount

Cooking wine: moderate

Dry pepper: right amount

Pepper: right amount

Garlic: right amount

Pepper: right amount

Proper amount of oil

Salt: right amount

Sugar: right amount

Note: pepper is added according to personal taste. Leek, garlic sprout and minced garlic must be put when they are out of the pot, so as not to damage the nutrition, color and flavor of the dish.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Jiu Cai Chao Yang Xue