Name: Sukiyaki Red Tofu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pig blood; Some chili; Some ginger; Some Shallots; Some garlic; Some Green Red Pepper; Some starch; Some salt; Some Sugar; Some Soy sauce; Some Cooking oil; Some pepper; Some Dried chili; Some Pepper oil; Some Spicy fresh dew

Sukiyaki Red Tofu

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

[Simmered Red Tofu] Trying the spicy flavor is not a dish that hasn't been cooked in spicy flavor, but trying to burn this dish to this flavor, let alone, it's really good. You can't forget it once you eat it, so prepare to eat it once a week.
Didn’t it mean that blood can be cleansed? It just happens to be useful. By the way, what's the use? Look for Du Niang.

Pig blood is salty in taste, mild in nature, and is mainly used to treat blood, miasma, stroke, bruises, fractures, headache and dizziness. In addition, pig blood can inhibit stones and detoxify.

It's really good. Eat some more often. "

Sukiyaki Red Tofu

1. Material drawing.

2. First change the side dishes to the knife, and only take the white onions.

3. Dice red tofu and soak in water.

4. Chopped green onion for another equipment.

5. Take a small bowl and pour the spicy fresh dew and pepper oil.

6. By the way, this must not be forgotten, dried chili and green pepper.

7. Pour the oil in the wok, put a few green peppercorns and fry them to get a fragrance, and fry the ginger and red pepper to get the red oil.

8. Add part of the ingredients and sauté until fragrant.

9. Remove the water from the pig's blood and put it in the pot. Don't flip too much. Add salt and light soy sauce.

10. Turn the fire to a low heat for a few minutes.

11. After opening the lid, the color of pig blood will become darker.

12. Flip gently.

13. Add the green and red peppers and the remaining green onion, ginger, garlic, and a little sugar.

14. Pour starch water in batches and push gently evenly.

15. Put the green onion, top with pepper oil and spicy fresh dew, ready to be out of the pan, put a lot of green onion chopped after the pan.

Tips:
Pig blood is already salty, so add salt as appropriate.

Put a lot of green onion, not only the finished dish is good-looking, but also the taste is particularly good.