Braised pig blood with garlic(pao suan shao zhu xue )

Braised pig blood with garlic

Introduction:

"After plasma protein in pig blood is decomposed by gastric acid in human body, it produces a kind of detoxification and intestinal clearing decomposition product, which can react with dust and harmful metal particles invading human body, and is easy to excrete toxin. Pig blood is very rich in iron, every 100 grams of iron as high as 45 mg, pig blood and human body iron ion of the same valence, intake is easier for the human body to absorb and use, iron is an important element for hematopoiesis, lack of iron in the human body will suffer from iron deficiency anemia, therefore, anemia patients often eat pig blood can play the role of blood

Production steps:

Step 1: wash the bought pig blood, cut it into small pieces, and then put it into a boiling water pot to blanch for a while, then take it out for standby.

Step 2: prepare some pickled garlic.

Step 3: cut the pork into small pieces, cut the scallion into sections, slice the ginger, cut the spicy millet into small circles, and cut the coriander into sections.

Step 4: heat the frying pan, add a little oil, moisten the pork, stir fry the oil.

Step 5: stir the pork with oil, then stir in the scallion and ginger slices.

Step 6: stir fry the pig blood, pour in half a bowl of clear soup and bring to a boil.

Step 7: add some pickled garlic.

Step one and a half teaspoons of cooking wine.

Step 9: add appropriate amount of salt and chicken essence and cook over low heat until the juice is collected.

Step 10: after collecting the juice, turn off the heat, add the spicy millet and coriander, stir fry evenly, and then put on the plate.

Materials required:

Pig blood: 500g

Soaking garlic: 100g

Pork: 100g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Spicy millet: moderate

Cooking wine: moderate

Soy sauce: moderate

Chicken essence: appropriate amount

Coriander: moderate

Precautions: 1. Blanch the bought pig blood in boiling water to remove the unique flavor of pig blood. 2. When cooking pig blood, you must put onion, ginger, pepper and other seasonings for flavor pressing.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Pao Suan Shao Zhu Xue