Red burning of pig blood
By VicentaLakin
Pork blood, also known as liquid meat, tofu and blood flowers, is flat, salty and the most desirable supplement. Pork blood is sold every year and every quarter, with fresh, impurity and impurity, soft, non-pathic pig blood. The general population can eat 1. for anaemic patients, the elderly, women, people working in dust, textiles, sanitation, extraction, etc.; for a blood-fashioned vertigo; for a intestinal parasite patient with an abdominal concussion; 2. for a high cholesterol sepsis, liver disease, hypertension, coronary heart disease/should eat less; for a period of disease; and for a period of haemorrhage in the upper digestive tract. Pork blood edible: salty, sex-smoking; efficacy of lysine, blood stopper, intestinal; according to Chinese doctors, pig blood can heal dry blood. Pork-blooded food: Pig-blood is not suitable for soybeans, otherwise it causes indigestion; co-eating sea belts leads to constipation。
Recipe Recommendations
- pig blood 500G
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- octagonal appropriate amount
- Dried green Zanthoxylum bungeanum appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Red burning of pig blood
1
Cut the pig's blood, cut the dry peppers, Chon Chess
2
Put oil in the pot, put it in dry peppers, garlic, eight horns, ginger, pretzels, put it in pig blood, add vinegar, soy sauce, wine salt, and chicken sperm, a few folds。
3
A small amount of water is added and a small onion is added when the water is dry。
4
In the previous flat map