Stir-fried Wild Onion with Pork Blood Meatballs

Name: Stir-fried Wild Onion with Pork Blood Meatballs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: (Ball) half Pig blood; 1 tablespoon oil; 2 pcs green pepper; 1 piece Wild onion; A few pieces ginger

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Spring is here, and all kinds of wild vegetables are really appetizing. Wild onions are one of the most eaten in childhood. Compared with domestic onions, wild onions have a stronger aroma. Use it to match the specialty of the hometown-pig blood. The meatballs, the finished product is delicious and fragrant, which makes people appetite!

Ingredients

(Ball) half Pig Blood
1 tablespoon Oil
2 pcs Green Pepper
1 piece Wild Onion
A few pieces Ginger

Stir-fried Wild Onion with Pork Blood Meatballs

1. Cut the pig blood balls into thin slices, boil a pot of water, pour the pig blood balls into the water, and remove the pig blood balls for use after boiling

Stir-fried Wild Onion with Pork Blood Meatballs recipe

2. While the meatballs are being cooked, shred the ginger and green pepper

3. Wild onion cut into small pieces

4. Pour out the water used to cook the balls, put oil in the pot, put the cooked balls in the pot, and fry them slightly

5. Pour shredded ginger and green pepper

6. Pour in the wild onions, put a little salt on top of the wild onions

7. Stir fry together until the wild onions become soft

Tips:
1. Pork blood meatballs are a specialty of Shaoyang. They are made of pig blood, pork, and tofu. They are smoked and dried by firewood. Generally, a large amount of salt is added to prevent the meatballs from deteriorating. Therefore, it is best to pass the meatballs over water and remove them when cooking. Excessive saltiness.
2. After the balls are boiled in boiling water, fry them slightly until the skin becomes slightly hard, and then stir-fry them to prevent the balls from falling apart.