Braised blood with celery and carrot(qin cai hong luo bo shao xue wang )

Braised blood with celery and carrot

Introduction:

Production steps:

Step 1: prepare the ingredients, wash and drain.

Step 2: cut celery into small pieces and set aside.

Step 3: shred carrot, chop chive, chop pickle, chop ginger and garlic.

Step 4: cut xuewang into small pieces.

Step 5: heat the frying pan over a high heat, add oil, pour in ginger, garlic and pickle, stir fry until fragrant, and add the bean paste.

Step 6: pour in xuewang and stir fry.

Step 7: add celery and carrot, stir fry, add monosodium glutamate. You can start with the scallions.

Step 8: the celery and radish cooked with blood is delicious and salty, which is a good dish for dinner.

Materials required:

Xuewang: 500g

Celery: 3

Carrots: a little bit

Pickles: small half bowl

Ginger: a small one

Garlic: 3

Chives: 5

Oil: right amount

Salt: right amount

Douban: moderate

Note: xuewang is Sichuan's practice, that is, the fresh blood cooked, used to cook, is a good blood tonic.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Qin Cai Hong Luo Bo Shao Xue Wang