Braised Lamb's Blood with Leek

Name: Braised Lamb's Blood with Leek
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sheep blood; Some Chives; Some Red pepper; Some ginger; Some very light blue; Some Lean meat; Some Cooking Wine; Some Oyster sauce; Some Chicken Essence; Some chili sauce; Some pepper

by Small version

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Braised Lamb's Blood with Leek

1. Cut sheep blood into small pieces for later use.

2. Wash the leeks and cut into sections.

3. Finely chop red hot pepper, ginger and green onion, mince lean meat.

4. Boil water, pour sheep's blood, and drizzle a little cooking wine. Slightly blanch the blood of the sheep, remove it, and rinse with water for later use.

5. Get the oil from the pan, sauté the ingredients, and pour in an appropriate amount of water.

6. Add in oyster sauce, chicken essence and chili sauce and mix thoroughly.

7. Pour down the blanched sheep's blood and simmer slowly.

8. Add the leeks, sprinkle with pepper, turn to high heat and stir fry lightly.

Tips:
Sheep blood. Sheep blood has the effects of nourishing the kidney, warming the spleen, and nourishing blood. It is effective for chronic gastritis, malabsorption syndrome and anemia.