Pickled cabbage and pig blood soup
By VicentaLakin
Recipe Recommendations
- pig blood 300 grams
- minced meat 100 grams
- coriander appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- water starch appropriate amount
- MSG appropriate amount
- hot and sour
- cook
- ten minutes
- ordinary
Steps for Pickled cabbage and pig blood soup
1
Ingredients preparation: 300 grams of pig blood, 100 grams of meat minced, appropriate amount of pickled cabbage, appropriate amount of coriander, ginger and garlic.
2
1. Put a little water and starch in the meat paste and mix well
3
2. Cut pig blood into small cubes, slice ginger and garlic, and cut coriander into sections.
4
3. Heat the pan with oil, add ginger and garlic and saute until fragrant.
5
4. Saute ginger and garlic until fragrant, add sauerkraut and stir-fry.
6
5. Stir fry sauerkraut thoroughly, add appropriate amount of water to boil.
7
6. After boiling pickled cabbage water, add pig blood pieces to boil
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7. After the pig's blood is cooked, add the meat paste. After the meat is cut raw, add salt, soy sauce, coriander, and monosodium glutamate seasoning to serve out of the pan