Roasted Pork Blood with Leek

Name: Roasted Pork Blood with Leek
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: Approximately 250g Pig blood; About 50g Chives; Some ginger; Some garlic; Some salt; Some Cooking Wine; Some Soy sauce; Some sesame oil; Some Cooking oil

by Jiangcheng Chao Dad

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

By the way, pig blood is really a good thing! When I was young, I heard the old people say that eating pig blood can detoxify. In current terms, it can take away garbage and toxins from the body. In fact, in addition to the nutritional value of this aspect, pig blood is said to have the effect of nourishing blood and beauty. Because it is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin, and many other nutrients, it can be said that the mixed body is a treasure. Especially in this kind of haze weather, the benefits of eating more pig blood are self-evident!

Speaking of the home-cooked method of pig blood, the first recommendation: cooking pig blood with leeks

why? As mentioned earlier, the detoxification effect of pig blood is quack, and leeks happen to be an excellent ingredient for laxative intestines, so this is called "strong combination" and "perfect combination".

Ingredients

Approximately 250g Pig Blood
About 50g Chives
Some Ginger
Some Garlic
Some Salt
Some Cooking Wine
Some Soy Sauce
Some Sesame Oil
Some Cooking Oil

Roasted Pork Blood with Leek

1. It is recommended to buy pig blood that is as reliable as possible and as fresh as possible to make this dish. Put the pig blood in a faucet with cold water, rinse it slowly, and cut into thick slices; then wash a small handful of leeks and cut into inch sections.

2. Next, heat the pot to hot enough, turn the heat to a low heat, and pour the oil so that it won’t stick to the pot for a while, then stir the ginger and garlic, pour the pig blood into the pot carefully, and then turn it over quickly and carefully. Speaking of which, it’s best if you know how to squeeze the pot, it’s easier to turn it over, and the pig blood is not easy to break. If you can’t handle the pan, you can use a spatula to operate it carefully; Figure 2 below shows the appearance of turning over. After turning over, add a small amount of water and turn it into a high fire.

3. After adding water, you can season it! First add a little salt and sugar, then cook a few drops of cooking wine to get rid of the smell, and then some raw extract. At this time, the pig's blood has been boiled, so it is kept on the fire.

4. Season the pork blood and boil for about 2 minutes. The soup is almost half dried. Put the leeks into the pot at this time. Be careful not to rush them, but carefully pull them apart (picture 1 below); wait until the leeks are softened. After that, cook for about half a minute. The soup is almost dry, turn off the heat and start the pot! You can pour a few drops of sesame oil before serving, which is more delicious.

Tips:
Note: Although pig blood is good, there are some dietary taboos.

First of all, pig blood cannot be eaten with soybeans, kelp, and almonds, which can cause indigestion and constipation; secondly, patients with liver disease, high cholesterol, high blood pressure and coronary heart disease should eat as little as possible; in addition, if the body is sick, even if it is occasional It is also best not to eat pig blood when it is cold, especially when the upper gastrointestinal tract is bleeding. Don't ask why, just do it, or just ask Baidu.