Garlic Pork Blood

Pick, wash and cut green garlic into sections.

Wash the pork belly, separate the fat and lean meat into small dices.

After cutting the blood, put it in clean water first.

Wash and mince the green onion and ginger.

Put the pig's blood into the pot.

Add a small amount of salt, blanch the cooking wine for two minutes, remove and drain.

In a separate pan, sauté the diced fatty pork until fragrant (the diced fatty pork will produce oil when stir-fried, so you don’t need to add too much cooking oil)

Then add diced lean meat and saute until fragrant.

When the diced meat turns white, add about 20 peppercorns and stir-fry together. (You can also add Sichuan peppercorns, because my family can’t eat sesame seeds, so I only added Sichuan peppercorns)

Then add minced ginger and green onion and stir-fry quickly.

Add the blanched pig blood and stir-fry together. At this time, add a small amount of water starch to thicken the gravy.

Add the chopped green garlic and stir-fry quickly.

Add an appropriate amount of salt, then add half a spoonful of Pixian bean paste to add color and flavor, and finally add an appropriate amount of chicken essence.

Take it out of the pan and plate it!

Finished product. (Delicious, all in one go)

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