This is the garlic leaf fried pig blood ball that my sister likes to eat. The pig blood ball is brought back from my sister's Shuangfeng County. It is very delicious pig blood ball, which is suitable for salty and easy to cook. It is very easy to use with my sister's cooking and firewood stove. The taste is great.
Prepare the protagonist: pig blood ball, side dish: red pepper and garlic leaves
Cut the pig blood ball and see a lot of white fat diced meat. This is the pig blood meat made by Bo Niang. The tofu is also made by local beans. It looks very tender but very Q.
Pig blood ball cut half a centimeter slice (Dudu knife workers can't please forgive me)
With the combination of vegetarian and vegetarian dishes, Hunan has a delicious taste.
Red pepper oblique cut
The garlic poles are shredded and the leaves are cut into sections.
This is a firewood stove and a cauldron that has been used for about ten years, a hot pot of oil.
The pig blood ball is fried to the surface of the micro-coke, and the fat meat of the diced meat is fried.
Add pepper and stir fry to soft
Add garlic sticks and stir fry for 5 seconds.
The two-sided micro-focus delicious pork bloodballs are fried. Don't put salt, don't put salt, the taste of the pig blood meat is just right, don't add the salt.
Firewood garlic seedlings bloody meatballs, delicious dishes of farmhouse dishes.
My sister said that it would be fine to sprinkle with fresh garlic leaves.
This pig blood ball is salty and suitable. Do not boil the salt with boiled water, so you can slice it directly by washing it with hot water.