Stir-fried lamb blood with pickled cabbage

Stir-fried lamb blood with pickled cabbage

Overview

Sauerkraut and sheep's blood are my favorite vegetables in winter. The sauerkraut pickled by my mother at home used to be the most delicious. To be honest, the sauerkraut I buy now is really not that good, so I'll just make do with it!

Tags

Ingredients

Steps

  1. Rinse the sheep blood and cut into slices

    Stir-fried lamb blood with pickled cabbage step 1

  2. Wash the sauerkraut and squeeze out the water

    Stir-fried lamb blood with pickled cabbage step 2

  3. Accessories: onion, ginger, garlic and pepper, cut into pieces

    Stir-fried lamb blood with pickled cabbage step 3

  4. Pour an appropriate amount of oil into the pot, heat up and sauté onion, ginger, garlic, and chili pepper

    Stir-fried lamb blood with pickled cabbage step 4

  5. Add sauerkraut and stir-fry

    Stir-fried lamb blood with pickled cabbage step 5

  6. Add the sheep blood and stir-fry evenly with a spatula

    Stir-fried lamb blood with pickled cabbage step 6

  7. Pour in appropriate amount of light soy sauce and stir-fry evenly

    Stir-fried lamb blood with pickled cabbage step 7

  8. Pour an appropriate amount of cooking wine and stir-fry evenly. The cooking wine will remove the smell of sheep blood

    Stir-fried lamb blood with pickled cabbage step 8

  9. Add a little hot water and cook

    Stir-fried lamb blood with pickled cabbage step 9

  10. When the sheep blood changes color, add a little salt and stir-fry evenly

    Stir-fried lamb blood with pickled cabbage step 10

  11. Moderately sour and salty, still quite satisfying

    Stir-fried lamb blood with pickled cabbage step 11