Pig blood vermicelli
Pig blood is cheaper than sheep blood and duck blood. It tastes slightly rough, but it has a lot of nutrients. It is rumored that there are people who use pig blood instead of duck blood to make duck blood fans. That is cheating. We don't cheat ourselves. We are justifiably pig blood fans.
Recipe Recommendations
- sour and salty
- stewed
- half an hour
- ordinary
Steps for Pig blood vermicelli
1
Prepare the ingredients and soak the pig's blood in clear water for a period of time. It is best to soak it as soon as you buy it. Cut the fat part of the pork belly into diced slices. Rape is ultimately useless.
2
Cut the chives into small pieces, shred the ginger, and divide the oil into small pieces.
3
Soak the vermicelli in cold water to soften.
4
Cut pig blood into strips, boil it in water, and wash it several times with warm water.
5
Put the oil in the hot pan, first add shredded ginger and stir the pan.
6
Add diced pork belly and stir fry until oil.
7
Drain enough water.
8
Add pig blood after boiling the pan.
9
Add the soaked fans.
10
Bring to the boil again and put in the oil.
11
Season with soy sauce, salt, pepper, vinegar, etc., cease fire and serve.
12
Sprinkle chives in the bowl.