Spicy garlic sheep blood(la zi suan yang xue )

Spicy garlic sheep blood

Introduction:

"Spicy garlic mutton blood" is a Shaanxi flavor snack, which is named after the hot pepper and garlic in the condiment. It is the simplest and most popular way to eat sheep blood. The characteristics of this dish are as follows: the blood is fresh and tender, the soup is spicy, fragrant and salty, the smell of pepper and fennel is pungent, the taste is smooth, and it has a therapeutic effect on the weak and common cold

Production steps:

Step 1: prepare materials.

Step 2: cut the blood into small pieces.

Step 3: prepare garlic and cut it into small pieces.

Step 4: bring to a boil with water (or stock) and put in the cut sheep blood clot.

Step 5: bring the pot to a boil again, then remove and set aside.

Step 6: put the oil in the frying pan and heat it (80% heat).

Step 7: put pepper noodles, salt, soy sauce and vinegar into the blood clot, and put pepper noodles on the top.

Step 8: pour hot oil on the chili noodles.

Step 9: put on the garlic, stir well.

Materials required:

Sheep blood: 1 piece

Garlic: 1 head

Hot pepper noodles: 1 tbsp

Salt: right amount

Vinegar: right amount

Soy sauce: right amount

Edible oil: right amount

Note: 1. Generally, if you have spicy oil at home, you can put it in directly, so you don't need spicy oil. I just don't have any oil to pour hot pepper, so there are steps to pour oil. The quantity of garlic and chili should be larger to taste good. 3. If you have broth, you can use it to cook sheep's blood, which will taste better. Finally, we need to sprinkle some coriander powder. I don't have it at home, so I didn't put it.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : La Zi Suan Yang Xue