Fried bean curd with pig blood

Fried bean curd with pig blood

Introduction:

"That day after work, I saw an aunt selling pig blood in the community vegetable farm, so I rushed over and bought a large piece. In fact, before I didn't eat it, I always thought it tasted strange, and the taste was not particularly good. This feeling comes from the distant childhood. I like it recently, because I know its effect of detoxification and bowel clearing, and it can also enrich blood and beauty. Home to use it to do the first of this dried bean blood, a red and a white, two-color stir fry

Production steps:

Step 1: prepare to soak Auricularia auricula and pig blood.

Step 2: cut pig blood into strips.

Step 3: wash with water and take out.

Step 4: cut the dried white beans into strips, soak in light salt water for a while, remove and drain.

Step 5: soak the dried beans and fry them in 70% hot oil.

Step 6: fry for about two minutes, remove and drain. (dried beans are not easy to color, so they are still white. At this time, the inside of dried beans is still very tender.)

Step 7: take another pot and add a little camellia oil.

Step 8: heat the oil, add the onion, garlic and red pepper.

Step 9: add pig blood.

Step 10: add the fried dried beans and stir fry slightly.

Step 11: add black fungus.

Step 12: add appropriate amount of salt.

Step 13: add a little pepper.

Step 14: stir well, turn off the heat and add chicken essence to taste.

Materials required:

Pig blood: right amount

Dried bean curd: moderate

Auricularia auricula: right amount

Scallion: right amount

Garlic: right amount

Dry red pepper: appropriate amount

Green pepper: moderate

Cooking wine: moderate

Chicken essence: appropriate amount

Salt: right amount

Precautions: 1. After the dried bean is cut, soak it in the light salt water to prevent it from sticking to the pan when frying. 2. Pig blood cut after washing, can be fried when anti stick pot.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: other