Tonic Blood Beauty, Bean Sprouts and Pig Blood Soup

Name: Tonic Blood Beauty, Bean Sprouts and Pig Blood Soup
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Pig blood; 300g Bean sprouts; 50g chili; 20g Chives; 10g parsley; 2 tablets ginger; Some pepper; 2ml oil; 2g salt

by sourcehe

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

5

Pig blood, in our vegetable market, is cheaper than green vegetables. The real quality is cheap. It is "the jade of nourishing blood". Contains basic acid and rich iron, it is a good product for nourishing blood, and it can clear the lungs and reduce dust when eaten regularly. Cantonese people call it "pig red", usually with some bean sprouts or green vegetables, plus chives, ginger, coriander, and pepper. It is a simple and spicy soup.

Ingredients

500g Pig Blood
300g Bean Sprouts
50g Chili
20g Chives
10g Parsley
2 tablets Ginger
Some Pepper
2ml Oil
2g Salt

Tonic Blood Beauty, Bean Sprouts and Pig Blood Soup

1. Prepare ingredients: pork blood, bean sprouts, chili, chives, coriander, ginger, pepper, oil, salt

Tonic Blood Beauty, Bean Sprouts and Pig Blood Soup recipe

2. Soak pig blood, remove, drain, and cut into pieces. Pork blood is easy to shatter, so cut it accurately, vigorously, and quickly so that it can form chunks.

3. Remove the bean sprouts, remove the bean husk, wash and drain the water. Wash the chili, ginger, chives, and chives separately, and set aside

4. Heat the pan, pour the oil, put the chopped chili and ginger into the pan and stir-fry to get the aroma and chili flavor.

5. Add the bean sprouts and stir fry to soften, add an appropriate amount of water and boil.

6. Continue the fire, then put in the cut pig blood clots and pepper;

7. When the pig blood is cooked, add salt, chives, and coriander, and turn off the heat. Fresh and spicy, very delicious.

Tips:
1. For pig blood, choose real pig blood, look at the color, smell, and see if there are pores on the cut surface, and if it is easy to break when cutting. 2. To boil pig blood, add ginger to remove the fishy smell. 3. To boil pig blood on high heat, it is fresh and tender, but it is easy to grow old when boiled on low heat.