Pork blood
By VicentaLakin
It's sour, it's soft with duck blood, it's perfect for rice, and it's cooking。
Recipe Recommendations
- sauerkraut half a piece of
- duck blood 600g
- pork belly three or two
- Jiang a little
- dried red pepper a little
- garlic a little
- onion a little
- pure water appropriate amount
- peanut oil appropriate amount
- salt a little
- liquor a little
- fuel consumption a little
- soy sauce a little
- chicken essence a little
- hot and sour
- braised
- ten minutes
- simple
Steps for Pork blood
1
Pickles。
2
Cut the sour。
3
Squeeze out the extra moisture。
4
Chonches, dry chili slices, garlic slices and onions spare。
5
Five flowers for spare。
6
Duck blood wash-up。
7
Cut it into thicker pieces
8
Cold in the pot。
9
Put a little white wine, water away, and leave it floating。
10
Pull it out, but it's cold. Put it in the basin。
11
The boiler heats up the oil, pours it into the fragrance of five flowers, then pours it into the sour, puts some oil in it, makes the sour and sour。
12
And a proper amount of water, put in duck blood。
13
A small amount of salt, white pepper powder and raw paste, boiled for three to five minutes。
14
A little bit of raw and chicken。
15
Spill flowers。
16
Out of the pot。
17
Spicy appetizer。
18
Here we go。