Braised pig blood

Braised pig blood

Introduction:

"Pig blood, also known as liquid meat, blood bean curd and blood flower, is the most ideal blood tonic product with flat nature and salty taste. Pig blood is available all year round, with fresh color, no impurities, soft texture, non disease pig blood as the best. It is suitable for anemia patients, the elderly, women, people engaged in dust, textile, sanitation, mining and other work; it is suitable for blood deficiency, dizziness; it is suitable for intestinal parasite patients with abdominal distension and noise; it is suitable for hypercholesterolemia, liver disease, high blood pressure, coronary heart disease patients / should eat less; it is taboo during the disease; it is taboo during the upper gastrointestinal bleeding stage . The therapeutic effect of pig blood: salty taste, flat nature; rational blood stasis, hemostasis, benefit the large intestine effect; traditional Chinese medicine believes that pig blood can cure dry blood tuberculosis. Pig blood food phase grams: pig blood should not eat with soybeans, otherwise it will cause indigestion; avoid kelp with food, will lead to constipation

Production steps:

Materials required:

Pig blood: 500g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Star anise: right amount

Dried green pepper: appropriate amount

Vinegar: right amount

Soy sauce: right amount

Cooking wine: moderate

Salt: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy