Hot and Sour Blood

Name: Hot and Sour Blood
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Blood Prosperity; 25g soy; 5g Sprouts; 10g Mustard; 15g Refined salt; 10g Soy sauce; 1g pepper; 25g Vinegar; 1000g Broth; 20g Lard (refined); 25g Chili oil; 2g pepper powder; 5g chopped green onion; 15g Cooking oil

by Tail's Kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

3

Pig blood is called Xuewang in Sichuan and pig red in Guangdong. The "wang" of Sichuanese and the "red" of Guangdong have the same effect. Pig blood has the effect of producing blood. Sichuan people also believe that pig blood can clear the dust in the lungs, so teachers who eat chalk dust and workers on construction sites must eat more blood. Chengdu people like to eat blood glutinous rice, and they are good at making blood glutinous rice. Especially in the restaurants in Dayi County, the rough pig blood is made as tender as duck blood, and the condiment is spicy and delicious, especially for underground rice.

Hot and Sour Blood

1. Add edible oil to the wok, add soybeans, fry on low heat until slightly yellow, remove and let cool. The temperature inside the soybeans is still very high after the soybeans are taken out, so they must be taken out when they are fry until they are slightly yellow, and the heat is just right after cooling.

2. Finely chop the sprouts and mustard tuber, and mix the sprouts, mustard tuber, refined salt, soy sauce, pepper and vinegar in a bowl.

3. Cut the blood clot into thick slices.

4. Add cold fresh soup to the pot, add blood and lard, cook on medium heat until slightly boiled, then turn to low heat, and cook until blood is ripe and completely discolored.

5. Pour the boiled blood vigorously into a bowl, add the seasoning mixed in the bowl, pour in chili oil, sprinkle with pepper powder, crispy soybeans and chopped green onion.

Tips:
1. To make the blood flour tender, the key is to heat it and cook it slowly;
2. The hot and sour blood highlights the sour taste, so the vinegar should be used later, otherwise the vinegar taste will burn out, and the hot and sour effect will not be achieved. Sichuan cuisine pays attention to "there is salty, there is sourness", so enough salt must be added so that the sourness can come out.