Pig-blooded soybeans
By VicentaLakin
When I got off work that day, I saw an aunt selling pig blood. I didn't eat this before, but I thought it tasted strange, and my taste wasn't so good. It feels like a long time ago. Like it's been lately, because I know what it does to detoxify the intestines, and it's also good for blood beauty. Go home and make this soy-dry pig's blood, red and white, double-coloured fried。
Recipe Recommendations
- pig blood appropriate amount
- dried bean curd appropriate amount
- fungus appropriate amount
- onion appropriate amount
- garlic appropriate amount
- dried red pepper appropriate amount
- Green pepper appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
Steps for Pig-blooded soybeans
1
Prepare to blister, pig blood。
2
Pig's blood is cut to pieces。
3
Clean it up。
4
The soybeans dry also cut into strips, so that they bubbled in the salt water and then leached。
5
Dry soybeans soak in clean water and blow up in about 70% of the hot oil。
6
Blasted for about two minutes to extract asphalt. It's not easy to color, so it's still white, and it's still small inside
7
Take another pot and put in a little tea。
8
When the oil is hot, it's put in garlic and pepper。
9
Add pig blood。
10
Join the fried soy dry a little bit。
11
Add Black Muir。
12
Add adequate salt。
13
Add a little pepper。
14
It's not like I'm going to have to do it。Pig-blooded soybeans Make Tips
1. After cutting the dried tofu, soak and rinse it briefly in light salt water to prevent it from sticking to the pan during deep-frying.
2. After cutting the pork blood, rinse it briefly to prevent it from sticking to the pan during stir-frying.