Roasted Pork Blood with Garlic
Overview
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. Pig blood is very rich in iron, with up to 45 milligrams of iron per 100 grams. The iron ions in pig blood have the same valence as the iron ions in the human body, making it easier for the body to absorb and utilize after ingestion. Iron is an important element required for hematopoiesis. If the human body lacks iron, it will suffer from iron deficiency anemia. Therefore, anemia patients often eat pig blood to replenish blood.
Tags
Ingredients
Steps
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Wash the pig blood you bought and cut it into small pieces, then blanch it in a pot of boiling water and take it out for later use.
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Prepare some pickled garlic.
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Cut the pork belly into small pieces, cut the green onion into sections, slice the ginger, cut the spicy millet into small rings, and cut the coriander into sections and set aside.
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Heat up the wok, pour a little oil into the pan to moisten the pan and stir-fry the pork belly to release the oil.
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Stir-fry the pork belly until the oil is released, add the green onions and ginger slices and stir-fry until fragrant.
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Add the pig blood and stir-fry, pour in half a bowl of clear soup and bring to a boil.
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Add some soaked garlic.
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Add half a spoonful of cooking wine and a spoonful of light soy sauce.
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Add appropriate amount of salt and chicken essence and cook over medium-low heat until the juice is reduced.
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After the juice is reduced, turn off the heat, add the spicy millet and coriander segments and stir-fry evenly before serving.
