Pickled pepper chicken blood

Overview

Every time I go to the market to buy live chickens, the owner throws away the chicken blood, which is really a pity. Since the market is close to my home, I always bring a box with me. Put a bowl of water in the box, add a small spoonful of salt to the water and mix well. After the chicken is killed, the chicken blood flows directly into the box, then stirs well and takes it home to wait for about half an hour to solidify.

Tags

• hot dishes
• celery
• chicken essence
• chicken blood is strong
• garlic
• lard
• liquor
• msg
• onions
• pepper noodles
• pickled ginger
• pickled red pepper
• rapeseed oil
• water starch
• white sugar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Put water in the pot, pour in the coagulated chicken blood, simmer over low heat, beat off the blood, cook until the chicken blood is broken, then take it out and put it in a box with water.

   

2. 2 Remove the cooked chicken blood, cut it into pieces and soak in water.

   

3. 3 Chop the pickled ginger, pickled red pepper, garlic, and small red pepper and set aside.

   

4. 4 Wash the green onions and celery and cut into sections.

   

5. 5 Add rapeseed oil and lard to a hot pan. When the oil is hot, add Sichuan peppercorns, pickled red peppers, pickled ginger, small red peppers, garlic, and a spoonful of pepper noodles and stir-fry until fragrant.

   

6. 6 Pour in the chicken blood.

   

7. 7 Add a spoonful of white wine, half a spoonful of sugar and salt, and gently push it evenly with a spatula to avoid breaking the blood.

   

8. 8 Add water to cover the Xuewang to allow the Xuewang to fully absorb the flavor.

   

9. 9 When half of the water is cooked, stir in the water starch and stir the chicken blood evenly, then add the green onions and celery and shake the pot or use a spatula to stir evenly, and finally sprinkle in half a spoonful of MSG and chicken essence.

   

10. 10 Place into a small casserole dish.