Bloody blood
By VicentaLakin
Pork blood is the main ingredient, cooking technique is the main cook, and the taste is spicy. Originating from Chongqing, which is popular in Chongqing and the south-west, is a well-known traditional dish. This dish is famous for burning up the blood of the flesh and breaking its belly. I'm doing this on the basis of my own food, which is not traditional, but the same taste, super-eating。
Recipe Recommendations
- duck blood 1 block
- Various fish and shrimp meatballs appropriate amount
- crowndaisy chrysanthemum appropriate amount
- oil wheat appropriate amount
- spinach appropriate amount
- bean skin 2 bunk
- edible oil appropriate amount
- Pi County bean paste 2 tablespoons
- onion appropriate amount
- Pepper and pepper appropriate amount
- the pepper appropriate amount
- salt 1 scoop
- sugar 1 scoop
- cooking wine 1 scoop
- Jiang appropriate amount
- minced garlic appropriate amount
- slightly spicy
- fried
- an hour
- ordinary
Steps for Bloody blood
1
All the food is boiled。
2
Pull out the backup。
3
Hot pot oil, two spoons of soy sauce。
4
Scrambled, smelled like red oil, evened up with garlic。
5
Take the right amount of water, add pepper, salt, wine, sugar。
6
The water boiled into a good food bowl。
7
Find a stainless steel spoon, put oil on it, peppers, dry peppers, and burn the scent。
8
Spill on the well-doed fur。
9
You can eat it, it's spicy, it's a bowl of white rice, it's gonna flow。