Braised pork blood with sliced meat and agaric-You Are Foodie

By Veromca
80

Braised pork blood with sliced meat and agaric

Recently, the probability of eating pig blood has increased. It is mainly because there are more times to eat hot pot in cold weather. My family usually cannot eat hot pot without pig blood. Every time I eat hot pot, I have to leave some pig blood. Pig blood can not be frozen, so I have to finish cooking.

Main Ingredients

Pig blood 200 g
tenderloin 100g

Auxiliary Ingredients

radish A moderate amount of
Water fat fungus appropriate amount

Pig blood should be purchased from regular large supermarkets. When pig blood is boiled, add some cooking wine and salt to remove the odor.

Step 1 . Prepare the ingredients.

Step 2 . Cut the white radish into thin slices.

Step 3 . Rinse the pig blood and cut it into pieces.

Step 4 . Wash the fungus and tear it into small flowers.

Step 5 . Slice the tenderloin, add starch and set aside.

Step 6 . Blanch the pig's blood and drain it.

Step 7 . Heat another pot, add oil, saute hot pepper, add meat slices and stir fry evenly.

Step 8 . Cook cooking wine, add soy sauce, sugar and salt, stir fry evenly.

Step 9 . Add proper amount of boiling water.

Step 10 . After boiling, add agaric and pig blood.

Step 11 . After burning for 2 minutes, add white radish slices and stir fry evenly.

Step 12 . Heat the turnip slices and make them transparent. Pour in a thin sauce and pour in sesame oil.

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Cooking Steps