Recipe: The secret of the tender pig blood "opens the wild pig blood mode"

Home Cooking Recipe: The secret of the tender pig blood

Notes:

We are in this big country, the market is full of fresh pig blood; but to make tender and tender pig blood, I tried and tried again; once asked the mother, Du Niang told me: brewing with beer; I After buying a beer, you can still be old; and if you listen to a few pieces of beer, I can buy two meals of pig blood for the whole family. You can eat a lot of pig blood after listening to it! ???? ???? ...... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...

Ingredients:

Steps:

  1. Home Cooking Recipe: Note: The secret of the secret of the pig blood is to turn the small fire and then the pig blood, and slowly cook it with a small fire, then fish the cooked pig blood into the cold water and soak it up; Put the ginger and white wine 'or cooking wine' into the blood) Induction cooker: hot pot function, the fourth to sixth small fire 'P 04~P 06'; (the function of each machine is different, please grasp it yourself) Gas stove: use Small fire or small fire ~ medium and small fire between medium fires; (In fact, the grasp of the fire is very simple, there are two experiences to do more.) The pig blood cooked in this way can do a lot of different tastes of the pig blood as long as you master Slow fire, not only can eat fresh leeks and tender pig blood, but also can eat sauerkraut tender pig blood, spicy pig blood, garlic sprouts and tender pig blood, and all kinds of tender blood of your brain...

    Note: The secret of the secret of the pig blood is to turn the small fire and then the pig blood, and slowly cook it with a small fire, then fish the cooked pig blood into the cold water and soak it up; Put the ginger and white wine 'or cooking wine' into the blood) Induction cooker: hot pot function, the fourth to sixth small fire 'P 04~P 06'; (the function of each machine is different, please grasp it yourself) Gas stove: use Small fire or small fire ~ medium and small fire between medium fires; (In fact, the grasp of the fire is very simple, there are two experiences to do more.) The pig blood cooked in this way can do a lot of different tastes of the pig blood as long as you master Slow fire, not only can eat fresh leeks and tender pig blood, but also can eat sauerkraut tender pig blood, spicy pig blood, garlic sprouts and tender pig blood, and all kinds of tender blood of your brain...

  2. Home Cooking Recipe: Fresh pig blood direct method to make leek soup: 1. After the pig blood is bought home, the excess blood water is poured out first, poured into clear water, soaked in spare; 2. The leek is cut into spare; 3. Ginger 3 pieces are taken, lost Into the pot, into the 1000ml ~ 1500ml of water, a little wine, boil;

    Fresh pig blood direct method to make leek soup: 1. After the pig blood is bought home, the excess blood water is poured out first, poured into clear water, soaked in spare; 2. The leek is cut into spare; 3. Ginger 3 pieces are taken, lost Into the pot, into the 1000ml ~ 1500ml of water, a little wine, boil;

  3. Home Cooking Recipe: 4. After the water is turned, turn to small fire, small fire, cut into pig blood, (about 3cm ~ 2cm cuboid) slowly cook until cooked (about 5-8 minutes), then use a spoon to remove blood foam, under Into the leeks; turn to the fire to boil the water and boil the leeks and turn off the fire; like vinegar can add a little; fresh pig blood comes with salt, so no need to add salt;

    4. After the water is turned, turn to small fire, small fire, cut into pig blood, (about 3cm ~ 2cm cuboid) slowly cook until cooked (about 5-8 minutes), then use a spoon to remove blood foam, under Into the leeks; turn to the fire to boil the water and boil the leeks and turn off the fire; like vinegar can add a little; fresh pig blood comes with salt, so no need to add salt;

  4. Home Cooking Recipe: Production of spicy pig blood: material: proper amount of cooked pig blood, appropriate amount of rapeseed oil, proper amount of lard, 3 pieces of ginger, shredded onion, 2 pieces of onion, 5 pieces of garlic, about 10 pieces of millet pepper, 1 teaspoon of bean paste, and anise One, two leaves of fragrant leaves, a section of cinnamon, a small amount of chopped green onion, a pinch of pepper powder; the fire from the oil pan, ginger, garlic, onion, fragrant, fragrant into the bean paste, add water 1-1.5 small Bowl, salt a little; millet pepper smashed into the pot into the octagonal, fragrant leaves, cinnamon and boiled fire, turn to a small fire and cook for a while to let the soup taste, then into the pig blood, slowly boil over medium and small fire, after the pot Sprinkle a small amount of green onion on the surface of the pepper powder; (The reason for choosing cooked pig blood here is that the cooked pig blood will not produce blood foam during cooking)

    Production of spicy pig blood: material: proper amount of cooked pig blood, appropriate amount of rapeseed oil, proper amount of lard, 3 pieces of ginger, shredded onion, 2 pieces of onion, 5 pieces of garlic, about 10 pieces of millet pepper, 1 teaspoon of bean paste, and anise One, two leaves of fragrant leaves, a section of cinnamon, a small amount of chopped green onion, a pinch of pepper powder; the fire from the oil pan, ginger, garlic, onion, fragrant, fragrant into the bean paste, add water 1-1.5 small Bowl, salt a little; millet pepper smashed into the pot into the octagonal, fragrant leaves, cinnamon and boiled fire, turn to a small fire and cook for a while to let the soup taste, then into the pig blood, slowly boil over medium and small fire, after the pot Sprinkle a small amount of green onion on the surface of the pepper powder; (The reason for choosing cooked pig blood here is that the cooked pig blood will not produce blood foam during cooking)

  5. Home Cooking Recipe: Regarding the choice of fresh pig blood: choose pig blood with dark red color; personally think that the proportion of pig blood with bright red color is high, it is easy to be scattered during cooking, so it is not recommended to choose; generally fresh pig blood will Add salt water to dilute the concentration, and the master of the slaughterhouse is well aware; the ratio of salt water directly affects the texture of the pig blood after solidification; the proportion of the salt water is just good and the blood is tender and not scattered, if the salt water ratio is too high, the pig Blood is easy to smash in cooking; even chopsticks can't be clipped.........

    Regarding the choice of fresh pig blood: choose pig blood with dark red color; personally think that the proportion of pig blood with bright red color is high, it is easy to be scattered during cooking, so it is not recommended to choose; generally fresh pig blood will Add salt water to dilute the concentration, and the master of the slaughterhouse is well aware; the ratio of salt water directly affects the texture of the pig blood after solidification; the proportion of the salt water is just good and the blood is tender and not scattered, if the salt water ratio is too high, the pig Blood is easy to smash in cooking; even chopsticks can't be clipped.........


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