When frying pig blood, remember not to put it in the pot directly, add one more step, the pig blood will be tender, smooth and not easy to break!

Hello, everyone, when I went shopping today, I saw that the pig blood in front of the pork stall was quite fresh, so I mercilessly bought a small piece of pig blood to take home. I still like to eat pig blood very much. If you eat more pig blood, it can clear the lungs and supplement iron and calcium.

No, today it just met a fan’s request two days ago. He said that the taste of his fried pork blood is not very tender, and in the process of stir-frying, the pork blood is also easy to break, if you also If you encounter such a phenomenon, you can learn from me today.

After buying the pig blood back home, we must remember to process the pig blood first. Do not cut the pig blood directly into the pot and stir-fry. In that case, the smell of pig blood will be very heavy and appear. The phenomenon of fragmentation is also very normal. So, remember to add one more small step to make pig blood more delicious, more flavorful, and not fragile.

【Fried pig blood】

【Making ingredients】Pork blood, leeks, salt, cooking oil, garlic, ginger, millet spicy, pepper, light soy sauce, oyster sauce

【Methods and steps】

z10

11z, except for purchasing pig blood , We have to buy a small handful of leeks and stir-fry them with pork blood. It is a perfect match. First, after cleaning the leeks, cut the leeks into small pieces with a knife and put them in a bowl for later use. Pig blood needs to be cleaned, cut into small pieces and set aside for later use.

Then you need to prepare the right amount of garlic, cut the garlic into garlic slices for later use, prepare a small piece of ginger, cut the ginger into shredded ginger for later use, and finally prepare a few more spicy millet, and cut it into chili rings for later use. After all the ingredients are ready, the pig blood can be cooked.

z10

11z, Prepare an iron pan, add an appropriate amount of water to the iron pan, then pour the prepared pig blood clots into the pan under cold water, and at the same time add a few slices of ginger and two spoons of cooking wine to the pan to blanch the pig blood Water treatment for two minutes. Many people omit the blanching step when making pig blood. In fact, this approach is inappropriate, so remember to blanch it. When

pig blood is blanched, remember to put cold water into the pot. If boiled water is put into the pot for blanching, it will easily cause the pork blood to become too old. In this way, the pig blood is processed first, and the fried pig blood can be tender and delicious like tofu.

z10

11z, , add a spoonful of cooking oil to the pot, then add the prepared garlic, ginger and millet to the hot oil, stir-fry the aroma after low heat, add the blanched pig blood, stir it and the spices evenly, At the same time, add some salt, oyster sauce, light soy sauce, pepper to the pot, then add a small bowl of water, boil the water, and melt the seasoning. After

waits for the pig blood to absorb the seasoning, add the prepared leeks to the pig blood and stir-fry for one minute. After the leeks are stir-fried and killed, you can smell the fragrant fried pig blood far away. It can be served on the table for consumption.

[Tips]

1. After the pig blood is blanched first, the pig blood will not easily become loose when it is stir-fried. Not only that, but it can also effectively remove the smell of pig blood. .

2. Prepare an appropriate amount of leeks and pork blood to stir-fry together, which can play a very good role in enhancing the fragrance of pork blood.

3. When the pig blood is stir-fried, remember to add an appropriate amount of water, so that the water lost in the pig blood can be supplemented and the taste of the pig blood can be kept tender and smooth.