Red and white - pigs with fried old tofu anemia should eat more food, the function of blood is not much to say. In fact, the taste is also very good, blood tofu has a special taste, with the taste of the texture of the tofu, I really do not know who came out of this dish. However, blood tofu must buy fresh, otherwise it is not red and white, but red and black ~ PS, who can tell me how the fresh duck blood of Haidilao can maintain such a bright red color, I have never bought After all, I can't think of it~~ Saba kitchen produced.
Wash pig blood and northern tofu separately, cut into small pieces and soak them in light salt water.
Wash the green garlic, go to the root, and a small section; dry red pepper cut into sections; ginger washed, sliced; garlic peeled, sliced.
Put the water in the pot and boil it. Boil it into the pig's blood and boil it for 5 minutes.
Put the oil in the wok and burn it to 60% heat. Add the ginger, garlic and dried red pepper to the scent.
Into the pig blood, tofu stir fry evenly, cook into the cooking wine and stir well. Be careful to slow down the stir fry, because the pig blood is fragile.
Put in white pepper and stir well. White pepper can not only enhance the fragrance, but also remove some of the odor.
Add about 200 ml of water to boil and simmer for 10 minutes until the broth is dried.
Transfer to chicken essence, stir in green garlic and stir well.
Large picture of the finished product, under the last view. This dish is suitable for a bowl that is more unrestrained.
The tireless advertisement, this recipe is selected from the 'rice love small stir' produced by Saba kitchen.
If you don't have green garlic, you can use amaranth instead, and at the end add some black pepper as appropriate, the taste will be more chic. However, if you use leeks, the leeks contain more sediment, so be sure to clean them one by one, so don't let the smash ruin the taste of the whole dish.