Fungus and pig blood soup
Overview
Fungus and pig blood soup is rich in iron, which can replenish blood, clean the stomach and prevent constipation during pregnancy. Black fungus is rich in plant collagen, which has a strong adsorption effect and can also dissolve and oxidize indigestible foreign matter such as hair, rice husk, wood residue, sand, metal shavings, etc. that are inadvertently eaten. Regular consumption of black fungus can help cleanse the lungs and digestive tract. 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
-
Wash and slice the cooked pig blood you bought, put water in a pot to boil, add ginger slices and a little cooking wine, blanch the sliced pig blood to remove the smell of blood.
-
Wash the lean meat and cut into thin slices. Cut three slices of ginger and set aside.
-
Slice tofu, wash and finely chop green onions and coriander and set aside.
-
Wash and tear the black fungus into small florets and set aside.
-
Put the chopped lean meat and ginger slices into a cooking pot, add an appropriate amount of water and bring to a boil, skim off the foam, then reduce the heat to low and simmer for ten minutes.
-
Add black fungus and cook for twenty minutes.
-
Add the pig blood and cook for a while.
-
Add tofu and cook for a while.
-
Add pepper, salt and chicken essence.
-
Pour a little sesame oil, add onions and coriander and turn off the heat.
