Stewed pork blood with sliced meat and fungus(rou pian mu er hui zhu xue )

Stewed pork blood with sliced meat and fungus

Introduction:

"Recently, the probability of eating pig blood is higher, mainly because it's too cold to eat hot pot. Generally, my family can't eat hot pot without pig blood. Every time we finish eating hot pot, we have to leave some pig blood. Pig blood can't be frozen, so we have to finish cooking."

Production steps:

Step 1: prepare the ingredients.

Step 2: slice the radish.

Step 3: wash the pig blood and cut it into slices.

Step 4: wash Auricularia auricula and tear it into small pieces.

Step 5: slice the tenderloin, add the starch and set aside.

Step 6: blanch the blood and drain.

Step 7: take another pot, add oil, saute hot pepper, add meat and stir well.

Step 8: cook the cooking wine, add soy sauce, sugar and salt, stir well.

Step 9: add some boiling water.

Step 10: bring to a boil, add agaric and blanched pig blood.

Step 11: after 2 minutes, add white radish slices and stir well.

Step 12: make the radish slices transparent, then pour in the thin thicken and pour in the sesame oil.

Materials required:

Loin: 100g

Pig blood: 200g

Auricularia polytricha: right amount

Radish: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Soy sauce: right amount

Sugar and salt: appropriate amount

Sesame oil: appropriate amount

Note: pig blood to the regular large supermarket to buy, pig blood blanching water when adding point cooking wine and salt can go to the smell.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Rou Pian Mu Er Hui Zhu Xue