【Mantang Red Pig Blood Hotpot】---A special hotpot for detoxification, bowel cleansing, blood replenishment and beauty

Overview

Pig blood is also known as liquid meat, blood tofu, and blood flower. It tastes sweet, bitter, and is warm in nature. It has the effects of detoxifying, clearing the intestines, nourishing blood, and beautifying the skin. Rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin and other nutrients. After the plasma proteins in pig blood are decomposed by gastric acid in the human body, a detoxifying and intestinal-cleansing decomposition product is produced, which can react chemically with dust and harmful metal particles that invade the human body, making it easier for toxins to be excreted from the body. People who are exposed to toxic and harmful dust for a long time, especially those who drive vehicles every day, should eat more pig blood. In addition, pig blood is rich in iron, which has a good effect on improving anemia and pale complexion. It is an ideal food for detoxification and beauty. Pig blood is cheap, so it is not taken seriously in life, but its series of nutrients and effects cannot be ignored. How can you miss such a cheap and nutritious food? Using pig blood to make hot pot is both tender and delicious.

Tags

• hot dishes
• common dishes
• hot pot
• old man
• healthy recipes
• detoxification and beauty
• sichuan cuisine
• dinner with friends
• winter recipes
• cleanse the intestines
• replenish blood
• replenishing deficiency and nourishing the body
• clear away heat and detoxify
• beauty
• chicken essence
• chives
• coriander
• doubanjiang
• dried red pepper
• garlic cloves
• ginger
• green garlic
• original soup
• pig blood
• silky tofu
• white sugar
• zanthoxylum bungeanum
• green pepper
• red pepper
• salt
• shallots
• tomatoes

Ingredients

Steps

1. 1 Have all ingredients ready.

   

2. 2 Prepare the soup base.

   

3. 3 Rinse the pig blood with slow water and cut into small pieces.

   

4. 4 Cut the tofu into small pieces.

   

5. 5 Cut all the ingredients with a knife.

   

6. 6 Add an appropriate amount of water to the pot, add a little salt, bring to a boil, add tofu and blanch the water.

   

7. 7 After turning off the heat, add pig blood and boiling water.

   

8. 8 Add an appropriate amount of oil to the pot, add the chopped shallots, onions, ginger and garlic, and stir-fry until fragrant.

   

9. 9 Pour the Sichuan peppercorns and dried red peppers through water before adding them to the pot.

   

10. 10 Fry over medium-low heat until fragrant.

    

11. 11 Add 2 tablespoons of bean paste.

    

12. 12 Stir fry until red oil comes out.

    

13. 13 Add chopped tomatoes.

    

14. 14 Sauté until tomatoes become soft.

    

15. 15 Add the stock and add 1 teaspoon of sugar for freshness. (If not available, just use stock or water instead)

    

16. 16 Cover and bring to a boil over high heat, then reduce heat to medium and simmer for about 2 minutes.

    

17. 17 Add half of the pork blood and tofu and cook for about 3 minutes.

    

18. 18 Add the chopped green and red pepper segments and continue cooking for 1 minute.

    

19. 19 Finally, sprinkle in the green garlic segments. Add a little chicken essence and turn off the heat. Move it to a hot pot pot, place it on the induction cooker to heat it up, and cook the remaining pig blood and tofu when it is almost finished.