Spicy blood curd

By OmariFadel

Spicy blood curd
This dish is Sichuan food. I have to eat it at a fast food restaurant. Maybe it's because it's cheap, it costs two yuan a serving, or maybe it's because it's very stimulating to taste after eating.
Spicy blood curd emphasizes hemp, spicy, hot and slippery. Before I knew it, I ate a bowl of rice.

Recipe Recommendations

  • pig blood a
  • pepper appropriate amount
  • dried red pepper appropriate amount
  • octagonal appropriate amount
  • ginger slices appropriate amount
  • onion appropriate amount
  • Pi County bean paste a tablespoon
  • salt appropriate amount
  • MSG appropriate amount

Steps for Spicy blood curd

  • Make step 0
    1
    Cut pig blood into large pieces, blanch it out and cook it too cold. When blanch it, put some cooking wine in the water to remove the flavor.
  • Make step 1
    2
    Put oil in the pan and stir-fry the Pi County bean paste to produce red oil (keep the heat low).
  • Make step 2
    3
    Add pepper and star anise until fragrant, add dried red pepper, ginger slices, green onion segments.
  • Make step 3
    4
    Don't shovel the blood when it enters, shake the pan and stir it.
  • Make step 4
    5
    Add water, season, simmer for 30 minutes, remove from the pan and add MSG.

    • Spicy blood curd Make Tips

    You can stew it directly or transfer it to a clay pot. I used a clay pot and simmered it for an hour, which tastes even better. Other types of blood work too.

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