I'll burn the pig's blood
By VicentaLakin
Plasma proteins in pig blood are decomposed with gastro acid in the body and produce an antidote, a intestinal decomposition that reacts with dust, harmful metal particles that enter the body and is easily excreted from the toxin. Pork blood is very iron-rich, with as much as 45 milligrams of iron per 100 grams, iron ion in pig blood and iron ion in humans at the same co-priced price, easier to absorb for humans after ingestion, iron is an important element for blood-making, and iron deficiency in humans causes iron deficiency anaemia, so that patients with anaemia often eat pig blood。
Recipe Recommendations
- pig blood 500 grams
- Soak garlic 100 grams
- pork belly 100 grams
- oil appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- millet spicy appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- coriander appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for I'll burn the pig's blood
1
Scratch the acquired pig's blood into small pieces, and then put it in a boiling pot and get some water。
2
Get some garlic。
3
Five flowers cut small pieces, onion slices, ginger slices, milligram slices, fragrance cut in reserve。
4
The boiler is on fire, and a little bit of oil is pouring into the boiler。
5
Five flowers with oil and a slice of ginger paste。
6
It's in the pig's blood. It's in the soup。
7
Put some garlic in。
8
Put in half a spoon of wine and a spoon of raw。
9
Put a proper amount of salt and a small amount of fire in the chicken。
10
Turn off the fire after collecting the juice, and put it in the rice spicy and the cuisine section, evenly。I'll burn the pig's blood Make Tips
1. Blanch the purchased pork blood in boiling water to remove its distinctive odor. 2. When cooking pork blood, be sure to add seasonings such as green onion, ginger, and chili peppers to mask the smell.