This is our specialty snack in Hebei. When I was in high school, I was most looking forward to the 4th class in the afternoon. After class, I went to the queue to eat fried pork blood. The appearance of fried pig blood is really not very flattering, but people have connotation, taste first. It’s hard to think about it, but my mother’s Jie Jie’s disregard of the roadside stalls is unsanitary. Dad took me to sneak out to eat. Haha, it’s super cool. Of course, for health and beauty, do the best at home. ! Closer to home, write recipes right away!
The pig's blood is cleaned and cut into squares about 4,5 mm thick, which is too thick to affect the taste.
Peel the garlic and garlic into garlic. You can use it without a rolling pin. After the garlic is successful, you can pour about 10 ml of cool white and the right amount of salt. At this time, the garlic juice is done.
Pour a small amount of cooking oil into the pot and add a spoonful of lard. When the oil is 70% hot, put the pig's blood into it. Note that it is too big, otherwise the fried paste will not help the body, and the front side will be fried.
Probably on both sides of the map, you can do this.
Say the pan, simmered with garlic sauce, delicious.
Can be used with a dish of vinegar, and everyone likes peppers. You can use the chili scent to pour the dried pork on the finished pork.
Fried pork blood must be fried, 4,5 mm thick fried taste is the best, both sides are crunchy,