braised pig blood
Pig blood has the effects of detoxifying, clearing intestines, replenishing blood and beautifying skin. Rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin and other nutrients. After the plasma protein in pig blood is decomposed by gastric acid in the human body, it produces a detoxifying and intestinal clearing decomposition product, which can react with dust and harmful metal particles that invade the human body, making toxins easily excreted from the body. People who have been exposed to toxic and harmful dust for a long time, especially drivers who drive vehicles every day, should eat more pig's blood. In addition, pig blood is rich in iron, which can improve people with anemia and pale complexion. It is an ideal food for detoxifying and beautifying people.
Recipe Recommendations
- shallot appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- tea oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
Steps for braised pig blood
1
Soak pig blood in clear water for 10 minutes, remove and drain for later use.
2
Wash the chives and cut them into sections, chop the ginger into pieces, and chop the peppers into pieces.
3
Heat the pan, add tea oil and salt, and heat it 70% hot, add the pig's blood; while frying, use a spatula to cut the pig's blood into small pieces.
4
Add 200ML of water, add shredded ginger, and cook pepper until the soup is gathered.
5
Add the chives and take the MSG out of the pan (make this dish quickly and be sure to use tea oil).