Garlic and pig blood
By VicentaLakin
The high iron content of pig blood and its presence in the form of hemoglobin iron is easily absorbed into the human body, and children at the stage of growth and development and pregnant or lactating women are more likely to eat animal-blooded vegetables, which can combat iron deficiency anaemia and effectively prevent coronary heart disease and arterial sclerosis among the elderly。
Recipe Recommendations
- green garlic a
- pig blood
- diced green onion appropriate amount
- fat 5 to 6 tablets
- ginger appropriate amount
- sugar appropriate amount
- chilli appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for Garlic and pig blood
1
Step one: First, get the ginger cut, the peppers, the fat slices。
2
Step 2: Scratch the pig's blood, then wash it with fresh water and put it in the disk for backup; then wash the garlic for backup。
3
Step three: Light the fire (first light), pour the oil (seed oil or pig oil) and put it in the meat tablet for the purpose of producing a little pig oil, so that the fat will smell better (if the pig oil is the best)
4
Step four: after a while, put onions and peppers in the pot。
5
Step five: Pour pig blood into the pot, turn the fire into fire and fire, and add: a proper amount of wine, a proper (and not too little) amount of raw, salt, a little bit of sugar. Fry it, put every piece of pig's blood in the pot and fry it。
6
step six: put the garlic in and continue to fry, and pig blood looks a little charred during the frying, which is good. now you can taste it. it's salty. just add a little bit of chicken to the pot and you'll be fine. and if you feel too dry in the pot without soup, you can add a little fresh water
7
Step 7: Garlic and pig blood is done. There's a little more work today. If two or three people eat, three little pieces of pig blood will suffice