Name: Stir-fried Tofu with Pork Blood
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pig blood; Some Dried Tofu; Some Fungus; Some shallot; Some garlic; Some Dried red pepper; Some Green Hot Pepper; Some Cooking Wine; Some Chicken Bouillon Powder; Some salt

Stir-fried Tofu with Pork Blood

by A Apple Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

When I got off work that day, I saw an aunt selling pig blood at the vegetable farm in the community, so I rushed over and bought a large piece. In fact, if I didn't eat this stuff before, I always felt that it tasted weird and the taste was not particularly good. This feeling comes from a faraway hour. I like it recently, because I know its detoxification and intestinal cleansing effects, and it can also nourish blood and beauty. When I go home and use it, I first made this dried bean curd pork blood, one red and one white, two-color stir-fry. "

Stir-fried Tofu with Pork Blood

1. Prepare to soak fungus and pig blood.

2. Cut the pig blood into strips.

3. Rinse it with water and remove it.

4. The dried white tofu is also cut into strips, soaked in light salt water for a while, and drained.

5. Soak up the dried tofu and fry it in about 70% hot oil.

6. Fry for about two minutes to remove the oil. (Dried tofu is not easy to color, so it is still white. At this time, the inside of dried tofu is still very tender)

7. Put a little camellia oil in a separate pot.

8. After the oil heats up, add the shallots, garlic and dried red peppers.

9. Add pig blood.

10. Add the fried tofu and stir fry.

11. Add black fungus.

12. Add the right amount of salt.

13. Add a few hot pepper strips.

14. Stir-fry evenly, turn off the heat and add chicken essence to taste.

Tips:
1. After cutting the dried tofu, soak and wash it in light salt water to prevent it from sticking to the pan during frying.

2. After the pig blood is cut and rinsed, it can prevent sticking in the pan during frying.