How to stir-fry sheep blood

I believe many people have never eaten sheep's blood. This kind of thing can only be eaten if you raise sheep at home in the countryside, so everyone needs to understand the nutritional value and preparation method of sheep's blood. Sheep's blood can be used to stir-fry onions, leeks and other vegetables, but you must pay attention to letting the blood solidify before stir-frying. We can soak the blood in clean water for an hour, then cut the onion into pieces, and finally stir-fry the two together.

Fried lamb blood with onion

Main ingredients: 400g sheep blood, 300g onion

Accessories: oil, salt, Pixian bean paste, corn starch

Method: 1. Soak the sheep's blood in clean water for 1 hour after purchasing it.

2.Cut the onion into large pieces.

3. Cut the onion into large pieces, blanch it in hot water, then take it out and soak it in water.

4. Heat oil in a pan, sauté scallions and ginger, then add a spoonful of Pixian bean paste and stir-fry until fragrant.

5. Drain the sheep's blood and pour it into the pot.

6. Pour the onions into the pan and stir-fry.

7. Pour in a little boiling water.

8. Mix a spoonful of water starch and slowly pour it into the pot and stir evenly.

Tips: The nutritional value of sheep's blood is very high. Eating sheep's blood regularly can not only supplement the nutrients needed by the body but also has the effect of dietotherapy. Sheep's blood can activate blood circulation and replenish blood, so it is very suitable for patients with blood deficiency and bleeding. Although the main component of sheep blood is water, its nutritional value cannot be ignored. Sheep blood mainly contains various proteins, phosphorus, calcium and cholesterol. Proteins include hemoglobin, serum albumin and serum globulin, etc. These nutrients are what the human body needs for normal functioning. Animal blood is rich in iron. Eating sheep blood in the early stages of pregnancy can help pregnant women replenish iron. Sheep blood also has the functions of promoting blood circulation, replenishing blood, and removing blood stasis. It can be used for food therapy of various internal bleeding and external bleeding. It is mainly used to treat women's blood deficiency stroke, postpartum blood stasis, retained placenta, and can relieve wild vegetable poisoning.