Spicy Blood

Name: Spicy Blood
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Pig blood; Some pepper; Some Dried red chili; Some star anise; Some Sliced ginger; Some Scallions; A tablespoon Pixian Doubanjiang; Some salt; Some MSG

by Old Yang's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This dish is Sichuan cuisine. I must eat it when I go to a fast food restaurant, maybe because it's cheap, two yuan a piece, or maybe because the meal is especially stimulating.
Mala Xuewang emphasizes hemp, spicy, hot and slippery. Unconsciously, a bowl of rice was eaten up. "

Ingredients

piece Pig Blood
Some Pepper
Some Dried Red Chili
Some Star Anise
Some Sliced Ginger
Some Scallions
A tablespoon Pixian Doubanjiang
Some Salt
Some Msg

Spicy Blood

1. Cut the pig blood into large pieces, blanch it and remove it from the cold. When blanching, put some cooking wine in the water to taste.

2. Put the oil in the pot, fry the Pixian bean paste to produce the red oil (keep the fire low).

3. Add pepper and star anise to fry until fragrant, add dried red pepper, ginger and green onion.

4. Don't shovel the blood into it, shake the pot and turn it over.

5. Stir in water, season, simmer for 30 minutes, and put MSG out of the pot.

Tips:
You can stew it directly, or turn it into a casserole. I use a casserole and let it simmer for an hour. It tastes better.

Other blood can also be used.