How to make pickled pepper blood soup

Pickled pepper blood stew is a food made with pickled peppers and various types of blood stew, such as pig blood stew, duck blood stew, chicken blood stew, etc. Among them, pickled pepper blood stew is made especially with pig blood stew. Pickled pepper blood soup not only has a spicy taste, but also can replenish the blood needed by the human body, making people get rid of the symptoms of anemia. So, what is the common method of making pickled pepper blood soup? The following will provide a detailed introduction.

1. Health Benefits

Pig blood: calms nerves, replenishes blood, stops bleeding

Ginger: relieves nausea and vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms

2. Ingredients

Pig blood; 1 scallion; 2 cloves of garlic; 2 green peppers; 3 pickled peppers; 1 tablespoon of chili oil; chicken stock; MSG as needed; Sichuan pepper powder as needed; 1 pinch of Sichuan peppercorns; a few slices of ginger;

3. Homemade Pickled Pepper Blood Sauce

1. Prepare the ingredients.

2. Use a knife to cut the pig blood into small pieces.

3. Chop the green onion, mince the garlic, slice the ginger, and dice the green pepper and pickled pepper. Heat oil in a pan, add ginger, garlic, green pepper, pickled pepper and Sichuan pepper and stir-fry over low heat until fragrant.

4. Pour in appropriate amount of water and bring to a boil over high heat.

5. Pour in the pig blood cubes and continue cooking over high heat.

6. Use a spatula to gently stir the food while cooking to prevent it from sticking to the pan. This ensures that the food is heated evenly and cooked more easily.

7. Turn off the heat when the color turns black, add MSG, chicken essence and pepper powder and mix gently.

8. Serve on a plate, add a large spoonful of chili oil, sprinkle with chopped green onions, and serve.

4. Tips

The pig blood can be blanched in advance so that there will be no blood bubbles in the cooked soup. Of course, my family is not used to blanching the pig blood as it is too troublesome.

In addition to chopped green onions, you can also add some coriander to enhance the flavor, which will make it taste better.

Pickled peppers can be replaced with dried red peppers, also cut into small pieces. My family prefers the taste of pickled peppers.

The green peppers and pickled peppers at the beginning are already spicy, so you can increase or decrease the amount of chili oil according to your taste.

Don’t use too little water when cooking pig blood. A little more water will make the blood more tender and delicious.

Don’t add salt, the pig blood itself is salty enough.

No matter how good pig blood is, it should not be consumed in excess, because the blood also contains metabolic waste (including hormones, drugs, urea, etc.), and consuming it in large quantities will also bring a burden to the human body.

Nutrition experts recommend that unless there are special needs, it should not be consumed more than twice a week.