Braised mutton blood with leeks
By KeiraCrona
Ingredients: chicken essence
Recipe Recommendations
- sheep blood appropriate amount
- leek appropriate amount
- red pepper appropriate amount
- Jiang appropriate amount
- scallion appropriate amount
- lean meat appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- chili sauce appropriate amount
- pepper appropriate amount
Steps for Braised mutton blood with leeks
1
Cut the sheep blood into small pieces for later use.
2
Wash the leeks and cut them into sections.
3
Chop red pepper, ginger and scallion, and chop lean meat into the ground.
4
Boil boiling water, pour in sheep blood, and sprinkle with a little cooking wine. Blanch the sheep blood slightly, remove it, and rinse with clean water for later use.
5
Remove the oil from the pan, stir-fry the ingredients until fragrant, and pour in appropriate amount of water.
6
Add oyster sauce, chicken essence and chili sauce and mix well.
7
Pour down the blanched sheep blood and simmer slowly over low heat.
8
Add the leeks, sprinkle with pepper powder, turn to high heat and stir fry lightly.Braised mutton blood with leeks Make Tips
Sheep blood. Sheep blood has the effects of tonifying kidney, warming spleen, replenishing blood and nourishing blood. It is effective on chronic gastritis, malabsorption syndrome, and anemia.