Name: Braised Pork Blood with Sliced Meat and Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Tenderloin; 200g Pig blood; Some Water hair fungus; Some radish; Some shallot; Some ginger; Some garlic; Some chili; Some pepper; Some Cooking Wine; Some Soy sauce; Some Sugar salt; Some sesame oil

Braised Pork Blood with Sliced Meat and Fungus

by West Horse Gardenia

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Recently, the chance of eating pork blood has increased. It is mainly because it is colder to eat hot pot. My family usually cannot eat hot pot without pig blood. Every time I eat hot pot, there will be some pig blood left. , Had no choice but to use up cooking. "

Braised Pork Blood with Sliced Meat and Fungus

1. Prepare the ingredients.

2. Cut the white radish into thin slices.

3. Rinse the pig blood and cut into slices.

4. Wash the fungus and tear it into small flowers.

5. Slice the tenderloin, add water starch to sizing and set aside.

6. Blanch the blood and drain the water.

7. Raise the pot, pour oil, saute the peppers, add the meat and stir fry evenly.

8. Cook the cooking wine, add soy sauce, sugar, salt and stir fry evenly.

9. Add the right amount of boiling water.

10. After boiling, add fungus and blanched pig blood.

11. After cooking for 2 minutes, add sliced white radish and stir fry evenly.

12. After the radish slices become transparent, pour the thin gorgon into the sesame oil.

Tips:
Pork blood should be purchased at a regular large supermarket. Add some cooking wine and salt when the blood is blanched to get the peculiar smell.