Pork blood
By VicentaLakin
PORK BLOOD (PIGGY RED): ODOUR, BITTERNESS, SEXUAL TEMPERATURE, DETOXIFICATION OF THE INTESTINE, AND SALIVA. PIG BLOOD IS RICH IN NUTRIENTS SUCH AS VITAMIN B2, VITAMIN C, PROTEINS, IRON, PHOSPHORUS, CALCIUM AND NICKEL ACID. 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. LONG-TERM EXPOSURE TO TOXIC AND HAZARDOUS DUST
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- simple
Steps for Pork blood
1
Clean it up. Cut it
2
Hot hot oil, half a spoon of salt, three minutes of custard
3
Hot hot oil again. Ginger, garlic, chili
4
When the hog's blood turns to a slight change of colour, a spoon of soy sauce is added and half a spoon of salt is evened
5
When the pig's blood is colored, the raisins are evenly cooked, covered with a lid in three minutes
6
Producing maps, simple without losing taste。Pork blood Make Tips
Tips for Selecting Pig's Blood:
Check the color: Genuine pig's blood is generally dark red; fake pig's blood appears very bright due to added blood-red pigments.
Touch it: Genuine pig's blood is relatively hard and brittle; fake pig's blood is flexible and difficult to break due to added chemicals like formaldehyde.
Check the cross-section: After cutting the block, genuine pig's blood has a rough surface with irregular small pores; fake pig's blood has a smooth, flat surface with no visible pores.
Smell it: Genuine pig's blood has a faint fishy smell; if there is no fishy smell, it is fake pig's blood.
Tips for Removing the Fishy Smell from Pig's Blood:
The pig's blood you buy is already cooked, but you should blanch it in boiling water before using it to remove its unique odor.
When stir-frying, be sure to use high heat and add a little cooking wine to eliminate the smell.
Pig's blood and Chinese chives are a perfect match, especially the fresh and tender ones.