Fungus and Pig Blood Soup

Name: Fungus and Pig Blood Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Cooked pork blood; 100g Watery black fungus; 100g tofu; 100g Lean meat; Some oil; Some salt; Some shallot; Some ginger; Some pepper; Some parsley; Some Chicken Essence; Some sesame oil

by The joyful life of pyrotechnics

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Fungus pig blood soup is rich in iron, which can nourish blood, clean up the stomach and prevent constipation during pregnancy. Black fungus is rich in plant collagen. It has a strong adsorption effect. It also dissolves and oxidizes indigestible hair, chaff, wood residue, sand, metal shavings and other foreign materials that are unintentionally eaten. Often eating black fungus can play a role in cleaning the lungs and digestive tract. Pig blood is very rich in iron, up to 45 mg per 100 grams of iron. The iron ions in pig blood have the same chemical valence as the iron ions in the human body. After ingestion, it is easier for the human body to absorb and utilize. Iron is an important element required for hematopoiesis. A lack of iron in the human body will lead to iron deficiency anemia. Therefore, anemia patients often eat pig blood to supplement blood. "

Fungus and Pig Blood Soup

1. Wash and slice the boiled pig blood that you bought, put water in a boiling pot, add ginger slices and a little cooking wine, and blanch the sliced pig blood in water to remove the smell of blood.

2. Wash the lean meat and cut into thin slices. Cut three slices of ginger for later use.

3. Slice the tofu, wash the green onion and coriander and chop finely for later use.

4. Wash the black fungus with water and tear it into small flowers for later use.

5. Put the cut lean meat and ginger slices into a boiling pot, add an appropriate amount of water to boil, skim the froth, and simmer for ten minutes on low heat.

6. Add black fungus and cook for 20 minutes.

7. Add pig blood and cook for a while.

8. Add tofu and cook for a while.

9. Add pepper, salt and chicken essence.

10. Pour in a little sesame oil, add green onions and coriander to turn off the heat.

Tips:
1. The purchased pig blood is already cooked, but it should be blanched in boiling water before use to remove the unique taste of pig blood.

2. When cooking pig blood, it is best to use condiments such as onion and ginger to suppress the taste. The spicy ones will taste better with some chili.

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