Name: Steamed Pork Blood with Chopped Pepper and Tea Oil
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Pig blood; 50g Pork filling; 30g Chopped pepper; 2 teaspoons Camellia oil; 2g salt; 1 teaspoon June Fresh Soy Sauce; 5g ginger; 3g pepper; 2 pieces Shallots; 5ml Cooking Wine

Steamed Pork Blood with Chopped Pepper and Tea Oil

by Brilliant Mom A

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

This steamed pork blood with chopped pepper and tea oil is very red and hot, spicy and delicious. The tea oil is especially chosen. It is a very good New Year's banquet dish. Happy New Year everyone in advance!
Porcine blood is known as "liquid meat" because pig blood is rich in nutrients such as vitamins, protein, iron, phosphorus, calcium, and niacin. Among them, the protein content is higher than the lean pork we eat daily, but the ratio of amino acids is very close to the ratio of amino acids in the human body, so the protein in pig blood can be easily absorbed by the human body. From the perspective of traditional Chinese medicine, pig blood is sweet, warm in nature, and has the effects of detoxification, clearing the intestines, and nourishing blood and beautifying. Eating more pig blood is good for the human body.

Steamed Pork Blood with Chopped Pepper and Tea Oil

1. Ingredients preparation

Steamed Pork Blood with Chopped Pepper and Tea Oil recipe

2. Cut pig blood into small pieces

3. Marinate with salt, pepper, and cooking wine for half an hour

4. Marinate the minced pork with June fresh soy sauce, minced ginger, cooking wine and cornstarch for ten minutes

5. Pour some camellia oil into the pot

6. Add chopped shallots, red pepper rings, and chopped peppers to fry until cooked

7. Add the minced meat and stir fry for a fragrant flavor, fry for a fragrant flavor and season with a little salt

8. Pour the marinated condiments on the marinated pork blood

9. Steam on the steamer for 10 minutes to get out of the pot

10. Sprinkle chopped green onion and start eating

Tips:
1. It is best to wash the pig blood. In order to remove the fishy, use cooking wine. If not, rice wine is also fine;
2. If you don't like pig blood, you can also use duck blood.