Braised pig blood
Pig blood contains high iron content. According to the determination, it is as high as 45 mg per hundred grams, 20 times higher than pig liver and 18 times higher than eggs. Moreover, the valence of iron ions in pig blood is the same as that in human body, which is easier to be absorbed and utilized by human body after ingestion. Women often eat pig blood, which can effectively supplement the iron consumed in the body, prevent the occurrence of iron deficiency anemia, and make their face like peach blossom, lively and light, which can not be compared with any high-grade cosmetics. (from Baidu)
Step 1 . Mom said the cooked pig blood outside doesn't taste good, so she bought raw one and cooked it herself.
Step 2 . Clean thoroughly and slowly boil in a pot of boiled water.
Step 3 . Boil over medium low heat for about 20 minutes. Pick up a piece of pig blood and cut it in half. If it doesn't turn bright red inside, it's cooked.
Step 4 . Pour out the sewage, change to clean water several times, and soak in an appropriate amount of clean water.
Step 5 . Cut pig blood into slices of about 2 centimeters. Pig blood is fragile and should not be cut too thin.
Step 6 . Cut the scallions and leaves into strips.
Step 7 . Cut garlic and ginger separately and set aside for later use.
Step 8 . Put oil in the pot, heat it up, add scallions and minced garlic, and stir fry until fragrant.
Step 9 . Add pig blood and stir fry quickly. Pig blood can easily turn black. Add some water and simmer for a while.
Step 10 . Add garlic leaves, salt, and soy sauce and stir fry well.
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