frying pig blood with leeks

How to Make Stir-Fried Pork Blood with Chives

Stir-fried pork blood with chives is a savory, nutrient-rich dish popular in Chinese cuisine. Here’s a simple guide to making it delicious and tender.

Ingredients: 300g fresh pork blood (cut into 1.5cm cubes), 200g chives (washed and cut into 3cm sections), 2 cloves garlic (minced), 1 sliced chili (optional), 1 tbsp cooking oil, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1/2 tsp sugar, 1/4 tsp white pepper, and a pinch of salt.

Steps:

1. Prepare the pork blood: Soak cubes in warm water for 10 minutes to remove impurities. Blanch in boiling water for 30 seconds, then drain and set aside.

2. St aromatics: Heat oil in a wok over medium heat. Sauté garlic and chili until fragrant.

3. Stir-fry: Add chives, stir-fry for 1 minute until slightly wilted. Toss in blanched pork blood, gently mix to avoid breaking.

4. Season: Drizzle light/dark soy sauce and sugar. Stir evenly, then add white pepper and salt. Adjust heat to high, stir-fry for 30 seconds.

Tips: Blanching pork blood ensures tenderness; avoid high heat during cooking to keep cubes intact. Serve hot with rice for a flavorful meal. This quick dish balances the richness of pork blood with the freshness of chives, making it a family favorite.