Everyone is familiar with pig blood, and there may not be many people who like to eat it. Why is that? There are two reasons. One is that the smell of pig blood is too strong, so I don’t like to eat it, and the other is that the pig blood on the market is difficult to distinguish between genuine and fake. I am afraid of buying fake, so I rarely buy it.Today, I will teach you how to make pig blood to remove the smell and make it delicious, and how to distinguish between genuine and fake pig blood. How can you miss such a nutritious food!
How to make fried pork blood
500g of fresh pig blood, and two green and red peppers as a side dish. Let’s talk about the difference in appearance between real pig blood and fake pig blood. Real pig blood is not particularly regular in shape, and there will be honeycomb on the surface. Eyes, fake pig blood is a square rectangle with a smooth surface. It is made with a mold, so it is very regular. There is no such honeycomb eye, and the color is bright red. Most of such pig blood is artificial, so do not buy.
Wash the surface with pig blood and cut it into long strips. After cutting it, the inside is also like honeycomb eyes. Now the pork is more expensive, and the pig blood has also risen, 6 yuan per catty.
Wash the green and red peppers to remove the seeds and cut into small pieces for later use.
This step is to remove the fishy smell of pig blood. Add salt to the water to boil, add the cut pig blood and boil it out. This will remove the fishy smell and it will not disperse easily during frying. I bought it the day before. It’s kept in the refrigerator overnight, so it’s easy to cut when you cut it. If it’s fresh, you can blanch it in whole pieces and then cut it.It is not easy to disperse.
Put oil in the pan, put a spoonful of bean paste and stir fry until fragrant, fry out the red oil, then pour in green and red peppers and pork blood and stir fry.
Add a spoonful of light soy sauce, a spoonful of oyster sauce, and a little salt to taste.
In the last step, pour the water starch to thicken, so that the soup can adhere to the surface of the food and the taste will be better.
Stir-fried pork blood with green and red pepper is just fine