Stewed Pork Blood with Loofah and Shrimp
1.
Soak the pig blood that you bought home in light salt water for half an hour, and prepare all the other ingredients. I forgot to shoot the leeks.
2.
After dry cleaning the shrimps, soak them in clean water for half an hour.
3.
After washing and peeling the loofah, use a knife to cut into hob pieces, and chop green onion and ginger.
4.
Cut the soaked and washed pig blood into small pieces with a knife, pour an appropriate amount of water into the pot, add a little salt, and boil it over high heat, then put the cut pieces of pig blood into the pot.
5.
At this time, add cooking wine to remove the peculiar smell of pig blood, bring it to a boil, see the color of the pig blood, remove and drain the water.
6.
Heat up another pot, pour in peanut oil and heat to 60% hot, fry the star anise, then sauté the scallion and ginger on high heat.
7.
At this time, add the diced loofah and stir-fry for a while on high heat.
8.
After seeing the loofah softened, add the dried shrimp soaked in advance.
9.
After stirring over high heat until all the ingredients are even, pour an appropriate amount of water into the pot.
10.
Add an appropriate amount of water to taste.
11.
After the high heat is boiled, continue to cook for about 5 minutes on medium heat.
12.
Pour blanched pig blood into the pot.
13.
After the high heat continues to boil, continue to cook for 1 minute.
14.
At this time, add chicken essence to taste.
15.
Turn off the heat and sprinkle with chives.
Tips:
When the pig blood is blanched, it must not be blanched for too long, it will affect the taste...