Stir-fried Dried Tofu with Pork Blood
Overview
When I got off work that day, I saw an aunt selling pig blood at the community market, so I rushed over and bought a large piece. In fact, if I didn't eat this stuff before, I always thought it tasted weird and the texture wasn't particularly good. This feeling comes from a distant childhood. I fell in love with it recently because I learned about its detoxifying and intestinal cleansing effects, and it can also replenish blood and improve beauty. When I got home, I used it to make this dried tofu and pork blood, one red and one white, stir-fried in two colors.
Tags
Ingredients
Steps
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Prepare to soak fungus and pig blood.
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Cut the pig blood into strips.
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Rinse with water and take out.
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Cut the dried white beans into strips, soak them in salt water for a while, take them out and drain them.
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Absorb the water from the dried beans and fry them in oil about 70% hot.
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Fry for about two minutes, remove and drain. (Dried tofu is not easy to color, so it is still white, and the inside of the dried tofu is still very tender)
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Take another pot and add a little camellia oil.
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After the oil is hot, add onions, garlic and dried red peppers.
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Add pig blood.
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Add fried tofu and stir-fry briefly.
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Add black fungus.
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Add appropriate amount of salt.
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Add some pepper strips.
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Stir well, then turn off the heat and add chicken essence to taste.
