Fried pork blood with green garlic
Overview
Pig blood has a high iron content and exists in the form of heme iron, which is easily absorbed and utilized by the human body. Children in the growth and development stage and pregnant or lactating women can prevent and treat iron deficiency anemia by eating more dishes with animal blood, and can effectively prevent middle-aged and elderly people from coronary heart disease, arteriosclerosis and other diseases.
Tags
Ingredients
Steps
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Step 1: First cut the onions and ginger, shred the chili peppers, and prepare the fat slices.
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Step 2: Wash and slice the pig blood, then rinse it with water and put it in a plate for later use; then wash and cut the green garlic and keep it for later use.
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Step 3: Light the fire (low heat first), pour oil (rapeseed oil or lard), add the meat slices and stir-fry. The purpose is to boil out a little lard, so that the fried pig blood will be more fragrant (if there is lard, it is best to add some lard.)
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Step 4: After stir-frying for a while, add the onions, ginger, and chili shreds into the pot.
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Step 5: Pour the pig blood into the pot, change the low heat to medium heat and stir-fry, then add: an appropriate amount of cooking wine, an appropriate amount of light soy sauce (not too little), an appropriate amount of salt, and a little sugar. Stir-fry and fry, put every piece of pig blood on the pan as much as possible, and stir-fry.
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Step 6: Add the green garlic and continue to stir-fry. It is best if the pig blood looks a little burnt during the frying process, so it is delicious. Now you can taste it. If it is not salty, add some salt. Just add a little bit of chicken essence and stir-fry before taking it out of the pan. (Also after adding the green garlic, if you feel that the pot is too dry and there is no soup, you can add a little water)
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Step 7: Stir-fried pig blood with green garlic is ready. I made a little too much today. (If two or three people are eating, 3 small pieces of pig blood will be enough)
