Burn pig blood

1

My mother said that the pig's blood cooked outside was not delicious, so she bought it raw and cooked it herself.

2

Wash it thoroughly and place it in a pot with boiled water and cook slowly.

3

Cook over medium to medium heat for about 20 minutes, pick up a piece of pig's blood, and cut it in half. If it does not turn bright red inside, it is cooked.

4

Pour away the sewage, wash clean water several times, and soak in proper amount of water.

5

Cut pig's blood into slices of about 2 centimeters. Pig's blood is fragile and should not be cut too thin.

6

Cut onions and onion leaves into strips respectively.

7

Cut garlic and ginger separately for later use.

8

Put the oil in the pan, heat the oil, add the onion and minced garlic and stir fry until fragrant.

9

Add pig's blood and stir fry quickly. The pig's blood is easy to charred black. Add some water and simmer for a while.

10

Add garlic leaves, salt, and soy sauce and stir well.

Pig blood contains high iron. According to measurements, it is as high as 45 mg per 100 grams, which is 20 times higher than pig liver and 18 times higher than egg. The iron ions in pig blood have the same valence as the iron ions in the human body, and are easier to be absorbed and utilized by the human body after ingestion. Women often eat pig's blood, which can effectively replenish the iron consumed in the body and prevent the occurrence of iron deficiency anemia, thereby making their faces as lively and light as peach blossoms, which is unmatched by any high-end cosmetics. (Excerpted from Baidu)