【Guangdong】Fried pig blood

Overview

Pig blood was used to kill pigs. I remember when I was a kid, I could only eat pig blood soup once during the Chinese New Year. It was also a rare delicacy in my childhood! This dish can only be eaten at home when the New Year pig is slaughtered. Now the owner of the pork stall in the wet market sells it every day. I feel like I can never taste the atmosphere and taste of my childhood! In the past, whenever a pig was slaughtered at home, a large iron pot of pig blood soup would be cooked, and bowls of the cooked pig blood soup would be given to the neighbors to share the deliciousness! Bring your neighbors closer together! This is nostalgia! Pig blood is called liquid tofu. It is not only rich in nutrients, but also easily absorbed by the body. Pig blood can help us excrete dust and heavy metals adsorbed in the intestines. So we occasionally buy some pig blood to cook and eat to help the body detoxify.

Tags

• hot dishes
• home cooking
• cooking wine
• ginger powder
• pig blood
• rice wine
• scallions
• white vinegar
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 This is fresh coagulated pig blood bought from the market.

   

2. 2 Put a steaming grate under the soup pot to prevent the pig blood from sticking to the bottom of the pot and scorching the pot.

   

3. 3 This is Zhejiang rice wine

   

4. 4 The water temperature is around 80 degrees and pig blood is added

   

5. 5 Add half a bowl of rice wine to remove the fishy smell, pig blood is very fishy.

   

6. 6 Cook over low heat for 20 minutes. Do not cook over high heat. If it is overcooked, the pig blood will not be smooth and tender. You can also take out a piece first to see if it is cooked through, and adjust the heat yourself. Simmer for another 30--60 minutes

   

7. 7 Take out the cooked pig's blood and put it in cold water. If the pig's blood is not cooked, there will be blood flowing out.

   

8. 8 Soak the cooked pig's blood and cut it into pieces. Don't cut it too small because it will break when stir-frying. Cut the green onions into sections and mince the ginger. Prepare the seasonings and garlic soy sauce in advance.

   

9. 9 Heat a little oil in a pan

   

10. 10 First fry the green onions, add appropriate amount of salt, scoop up the fried green onions and set aside.

    

11. 11 Add a little oil again, add minced ginger and stir-fry over low heat,

    

12. 12 Fry until the minced ginger turns golden brown

    

13. 13 Pour in the pig's blood, pour in the garlic soy sauce, gently push the pig's blood and heat evenly

    

14. 14 , then cook cooking wine and white vinegar on the side of the pot

    

15. 15 Then add a small bowl of water and mix well

    

16. 16 Cover the pot and simmer for 2-3 minutes

    

17. 17 Add the fried scallions, mix well and remove from the pan.