Braised pig blood
Introduction:
"Pig blood, also known as liquid meat, blood bean curd and blood flower, is the most ideal blood tonic product with flat nature and salty taste. Pig blood is available all year round, with fresh color, no impurities, soft texture, non disease pig blood as the best. It is suitable for anemia patients, the elderly, women, people engaged in dust, textile, sanitation, mining and other work; it is suitable for blood deficiency, dizziness; it is suitable for intestinal parasite patients with abdominal distension and noise; it is suitable for hypercholesterolemia, liver disease, high blood pressure, coronary heart disease patients / should eat less; it is taboo during the disease; it is taboo during the upper gastrointestinal bleeding stage . The therapeutic effect of pig blood: salty taste, flat nature; rational blood stasis, hemostasis, benefit the large intestine effect; traditional Chinese medicine believes that pig blood can cure dry blood tuberculosis. Pig blood food phase grams: pig blood should not eat with soybeans, otherwise it will cause indigestion; avoid kelp with food, will lead to constipation
Production steps:
Materials required:
Pig blood: 500g
Scallion: right amount
Ginger: right amount
Garlic: right amount
Dry pepper: right amount
Star anise: right amount
Dried green pepper: appropriate amount
Vinegar: right amount
Soy sauce: right amount
Cooking wine: moderate
Salt: right amount
Chicken essence: appropriate amount
matters needing attention:
Production difficulty: ordinary
Process: firing
Production time: 10 minutes
Taste: slightly spicy
Chinese PinYin : Hong Shao Zhu Xue
Braised pig blood
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