Stewed mutton blood with leeks
Introduction:
Production steps:
Step 1: cut the blood into small pieces.
Step 2: wash leeks and cut into sections.
Step 3: mince red pepper, ginger and scallion, mince lean meat.
Step 4: boil water, pour in sheep's blood and pour in a little cooking wine. Blanch the sheep's blood slightly, take it out and wash it with clean water.
Step 5: remove the oil from the pan, stir fry the ingredients, and pour in proper amount of water.
Step 6: add oyster sauce, chicken essence and chili sauce to mix well.
Step 7: pour down the boiled sheep's blood and simmer in low heat.
Step 8: add leek section, sprinkle with pepper, turn to high heat and stir fry lightly.
Materials required:
Sheep blood: moderate amount
Leeks: moderate
Red pepper: right amount
Ginger: right amount
Scallion white: moderate
Lean meat: moderate
Cooking wine: moderate
Oyster sauce: right amount
Chicken essence: appropriate amount
Chili sauce: right amount
Pepper: right amount
Note: sheep blood. Sheep blood has the functions of tonifying kidney, warming spleen and nourishing blood. It is effective for chronic gastritis, malabsorption syndrome and anemia.
Production difficulty: simple
Technology: stewing
Length: 20 minutes
Taste: other
Chinese PinYin : Jiu Cai Men Yang Xue
Stewed mutton blood with leeks
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