Haggis and Pork Blood Casserole

Name: Haggis and Pork Blood Casserole
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 box Pig blood; 1 piece Haggis; 1 capsule Pleurotus eryngii; 1 stage lettuce; 1 tablespoon salt; 1 tablespoon Soy sauce; 1 piece ginger; 1 stage shallot

by Plum petals

4.9 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

This dish is entirely my own imagination. I went to buy lamb and found a piece of lamb underneath, like intestines. I didn’t know how to deal with it. I just bought pig blood. The weather was cold and there was no hot pot to eat. So I thought of casserole. It tastes really good when made. "

Ingredients

1 box Pig Blood
1 piece Haggis
1 capsule Pleurotus Eryngii
1 stage Lettuce
1 tablespoon Salt

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1 tablespoon Soy Sauce

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1 piece Ginger

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1 stage Shallot

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Haggis and Pork Blood Casserole

1. This is the main ingredient, all washed and cut for later use.

2. I sautéed the lamb in the wok before putting it in the casserole.

3. Add pig blood after the casserole is boiled.

4. After putting the pig blood in, be sure to boil it for a while until the soup is thick, and then add the cut pleurotus eryngii.

5. Add lettuce when the soup is only half way, and then you can add salt to taste.

6. Keep turning to avoid sticking to the bottom of the casserole.

7. Finally, add the soy sauce and chives. I didn't add chili, and the kids at home didn't eat it. If chili or Lao Ganma are added, it will taste better.

Tips:
Don't cut the pig blood too small, it will not get old when it is cooked. If the pig blood has holes in it, it means that it has been cooked for too long.