Pork blood curd recipe

Pig red, pig blood, pig red is rich in various vitamins, protein, iron, phosphorus, calcium, niacin and other nutrients.
The plasma protein in pig red will be decomposed by the stomach acid in the human body to produce a detoxification and bowel-clearing decomposition product, which can react with the dust and harmful metal particles that invade the human body, and is easy to detoxify.
People who have been exposed to toxic and harmful dust for a long time, You need to eat some pig red properly, and you should also eat some pig red properly on haze days. Pig red is rich in iron; it can improve anemia and pale people; it is an ideal food for detoxification and beauty.
However, it is recommended not to eat pig red more than twice a week.

Ingredients

  • pig red
  • Ginger appropriate amount
  • appropriate amount of green onion
  • coriander
  • cooking wine
  • Salt
  • soy sauce
  • Chicken essence
  • garlic cloves

Directions

  1. To prepare the ingredients, you need more ginger, green onions and parsley.

  2. Wash and peel the ginger, and wash the shallots and coriander.

  3. Crush the ginger with the back of the knife, remove the tendons, cut the garlic cloves, and cut the coriander and green onion into sections.

  4. Put some oil in the frying pan.

  5. Put the ginger and garlic in and saute until fragrant.

  6. Put the pig red in, pour cooking wine and fry until it changes color.

  7. Add appropriate amount of salt, soy sauce, chicken essence to taste, fry for three minutes.

  8. Pour in the shallots and parsley and mix well.

  9. A fragrant dish, because there is a lot of ginger, the pig red has no peculiar smell.

Tips

Be sure to put more ginger, so that the pig red will not have a peculiar smell.

FAQs

How do you know if pork blood is fresh?

Eat any cooked blood dishes immediately or freeze by the second day. If the butcher does not add an anti-coagulant in the shop, then add red wine vinegar in a ratio of 1 cup of to every 6 cups of blood. This keeps the blood from thickening. Freezing fresh blood mixed with vinegar is a safe way to prolong freshness.

How long will pork blood last?

The blood sauce can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.

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