Bloody blood
By VicentaLakin
The fury is a specialty of the cane and one of Chongqing's nostrils and has been included in the National Standards Committee's Standard System of Ceremony Cooking. Pork blood is the main ingredient, cooking technique is the main cook, and the taste is spicy. It originated in Chongqing, which is popular in the south-west, and is a well-known traditional dish, which is known for burning up the blood of the human body, with its hair and belly torn to pieces。
Recipe Recommendations
- beef omasum appropriate amount
- duck blood appropriate amount
- luncheon meat appropriate amount
- celery appropriate amount
- soybean sprouts appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- chili appropriate amount
- Pi County bean paste appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine a little
- white sesame appropriate amount
- edible oil appropriate amount
- the pepper appropriate amount
Steps for Bloody blood
1
The celery wash is purified, soybean sprouts are purified, and celery and soybean sprouts are emptied to the bottom of the basin。
2
Duck blood and lunch meat slices, hair-washing into wide strips, boiled wine in the pot, duck blood meat for two minutes, and hair belly water for two seconds。
3
Onions cut, ginger cut, garlic cut, dry pepper cut。
4
In the pot, 50% of the cooking paper is in the heat, and in the soybean sauce, the little fire is made of red oil, and the onion is made of the scent。
5
Add fresh water and boil it with salt and sauce for two minutes。
6
Get the slag, put duck blood and lunch meat for two minutes。
7
Put it in the belly, evenly, and shut the fire。
8
In the bowl, with garlic and sesame。
9
The cooking oil is poured into the pot to make it a little hot, and the peppers are put in the peppers, the peppers are fried, and the peppers are put in the peppers。
10
Pour it in the pot, throw onions。