Stewed mutton blood with leeks

Stewed mutton blood with leeks

Introduction:

Production steps:

Step 1: cut the blood into small pieces.

Step 2: wash leeks and cut into sections.

Step 3: mince red pepper, ginger and scallion, mince lean meat.

Step 4: boil water, pour in sheep's blood and pour in a little cooking wine. Blanch the sheep's blood slightly, take it out and wash it with clean water.

Step 5: remove the oil from the pan, stir fry the ingredients, and pour in proper amount of water.

Step 6: add oyster sauce, chicken essence and chili sauce to mix well.

Step 7: pour down the boiled sheep's blood and simmer in low heat.

Step 8: add leek section, sprinkle with pepper, turn to high heat and stir fry lightly.

Materials required:

Sheep blood: moderate amount

Leeks: moderate

Red pepper: right amount

Ginger: right amount

Scallion white: moderate

Lean meat: moderate

Cooking wine: moderate

Oyster sauce: right amount

Chicken essence: appropriate amount

Chili sauce: right amount

Pepper: right amount

Note: sheep blood. Sheep blood has the functions of tonifying kidney, warming spleen and nourishing blood. It is effective for chronic gastritis, malabsorption syndrome and anemia.

Production difficulty: simple

Technology: stewing

Length: 20 minutes

Taste: other