Pig blood is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin and other nutrients. Among them, the iron content is particularly rich, up to 45 mg per 100 grams, and the absorption rate is more than 22%, and the blood-filling effect is very obvious.
Rice washed and drained
Pig blood is cut into small pieces and soaked in water for a while
Add enough water to the washed rice, then add scallops, cooking oil, fine salt, and mix well.
The rice cooker starts the regular porridge mode, about 30 minutes.
After cooking, remove it and add the pig's blood and pepper to drain the water. Stir well.
Continue to put the rice cooker into the juice collection function, and boil the ingredients in the pot.
Take it out and put it in a bowl, sprinkle with a little chopped green onion~
Due to the high iron content in pig blood, excessive consumption can cause iron poisoning and affect the absorption of other minerals. Therefore, it is best not to consume more than 2 times a week unless there is a special need.