How to cook pickled garlic and pork blood

Everyone is a foodie. If not, it’s because you haven’t found what you like to eat. If you want to cook the dishes you like, you have to learn. Now, let me introduce to you how to make pickled garlic and braised pig blood.

1. Wash the pig blood you bought, cut it into small pieces, then blanch it in boiling water and take it out for later use.

2. Prepare some pickled garlic.

3. Cut the pork belly into small pieces, cut the green onion into sections, slice the ginger, cut the chili into small circles, and cut the coriander into sections for later use.

4. Put the wok on the heat, pour a little oil into the wok to moisten the pork belly and stir-fry until the oil comes out.

5. After the pork belly is fried until oil comes out, add the scallion and ginger slices and stir-fry until fragrant.

6. Add pig blood and stir-fry, then pour in half bowl of clear soup and bring to a boil.

7. Add some pickled garlic.

8. Add half a spoon of cooking wine and a spoon of light soy sauce.

9. Add appropriate amount of salt and chicken essence and simmer over medium-low heat until the sauce is reduced.

10. Turn off the heat after the sauce is reduced, add the chili and coriander, stir-fry evenly and serve.

First of all, after reading the instructions for cooking pickled garlic and braised pig blood, it shows that you are very patient. And this patience will inevitably lead to different achievements in this dish. So, you need to try it quickly while you are young.