Pork Blood Hot Pot

Name: Pork Blood Hot Pot
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Pig blood; 100g Lean meat; 40g Pixian Doubanjiang; 50g ginger; 20g Pickled peppers; 10g garlic; 10g Chives; 3g salt; 20ml Soy sauce

by Lin Binger

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Pork blood is not easy to taste, so it doesn’t matter if you cook this dish for a while. The bee eye can be simmered, and the initial preparation process of this pig blood has been put in condiments and salt. To suppress its fishy smell, so I didn’t put too much salt and seasoning in the reprocessing

Ingredients

Pork Blood Hot Pot

1. All the raw materials are ready, sliced pork blood and lean meat and set aside in warm oil, stir-fry with Pixian bean paste, stir-fry with red oil, add ginger, garlic, pickled pepper and ginger until fragrant

2. Add appropriate amount of water, add salt and pour in a little light soy sauce

3. After boiling, add the pork blood and cook for 20 minutes. Add the lean pork slices and cook until the color changes before adding the chives.

Tips:
1. There is salt in the bean paste and pickled peppers, add the right amount of salt to the whole dish
2. Pickled peppers increase the aroma of this dish, so it is recommended not to reduce it