1. First prepare all the ingredients, pick and wash the leeks in advance.
2. Wash pig blood and cut into thin strips with a knife.
3. Pour an appropriate amount of water into the pot to boil, put in the pork blood strips, and add the cooking wine.
4. Bring the fire to a boil. If you see the color of the pork blood strips, you can remove the cold water and drain it for later use.
5. Wash the plum meat and cut into thin strips. Peel the garlic and cut into thin slices. Cut the leeks into sections.
6. After the pan is heated, pour peanut oil and heat, sauté the garlic slices first, then add the plum meat, stir and fry quickly evenly over high heat.
7. At this time, add oyster sauce to taste and mix.
8. Then add light soy sauce to adjust the flavor.
9. Continue to stir-fry the plum meat on high heat to evenly color.
10. At this time, add the blanched pork blood strips and stir-fry quickly evenly over high heat.
11. Add appropriate amount of salt according to personal taste.
12. Add pepper powder to increase the taste.
13. Finally, add chicken essence, if you don’t like it, don’t add it.
14. Continue to stir-fry on high heat until all the ingredients and seasonings are evenly mixed.
15. Add the leeks and stir fry until the color changes, then turn off the heat.
Tips:This small stir-fry must be stir-fried, and the pig blood must be blanched in advance to remove the peculiar smell, but do not blanch for too long, just change the color...
