The last month of 2020 can actually be very busy. Because all kinds of wax products must start to be prepared, in addition to wax products, there are some dry goods, and everyone must also start to prepare. Hunan people like to eat wax products should be known to all Chinese, although the outside looks very dark food, but the taste is very delicious.
After the caramelized and delicate pig blood balls are made, there is no need to put them for too long, and it will not take long for my family to eat them all, so every year when making pig blood balls, I have to do more, so that I can eat a happy New Year.
Pig blood intestines northerners have eaten, but this pig blood balls are not necessarily, pig blood pills belong to wax products, the outside of the black looks very much like coal, but inside everything can be seen delicious, spicy fried pig blood pills is my favorite dish, today to share with you the method.
【Spicy pig blood balls】
——Required ingredients——
2 pork blood balls, 5 to 6 dried chili peppers, 4 to 5 cloves of garlic, 8 to 9 slices of ginger, 2 garlic sprouts, 1/2 red pepper, 1/2 green chili pepper, 1 spoonful of cooking wine, 1 spoon of oyster sauce, 1 spoon of light soy sauce.
【Preparation steps】:
1, this smoked pig blood balls, a little black, have not eaten is not known what, long very much like a piece of coal, the main material of pig blood balls is: pig blood, tofu, meat and salt mixed together, again shape smoked.
2, with warm water to clean the surface of the pig blood balls, the whole into warm water to soak hair, or you can refer to the next step.
3, we are processing wax products, I am used to first cut into pieces with hot water soaked for about 10 to 20 minutes, this pig blood ball is recommended to soak for about 10 minutes on it, or the same effect, the excess salt soaked away. After soaking, drain the water again, so that the pig blood balls are processed, put aside and drained, and we use this time to prepare some other ingredients.
4, cut the dried pepper obliquely into small pieces, the ginger is also cut into slices, the garlic is sliced, the garlic seedlings are also cut into small pieces after washing, the green and red peppers are washed, and after the seeds are removed, cut into sections and set aside.
5: Pour the right amount of cooking oil into the pan, heat it up, put the garlic in it and fry it to make it fragrant, and then put the pepper in and fry it.
6, put the pig blood balls into the fry,
7. After the pig's blood goes in, we must adjust it to a high heat to stir-fry, and then put the raw soy sauce, a spoonful of oyster sauce, and then add the appropriate amount of cooking wine, stir-fry evenly. Add the green and red peppers and garlic and stir-fry until they are broken.
8, finally put the garlic seedling leaf part also into it, stir-fry out of the garlic flavor can be turned off the heat out of the pot, you can also add a small amount of chicken essence, because oyster sauce can have been fresh, I did not put chicken essence, you can choose according to their own taste. After the pot is put on the plate, the giant is delicious.
【Tips】:
1, wax products, can be soaked in warm water, or cut after the foaming intention is to remove excess salt and soft, remove the surface of the smoky black surface substances.
2, pork blood balls will generally put pork belly, frying to use a medium-low heat slowly frying, it is recommended not to fry too dry, slightly retain a little grease taste will be better.
3, as with all pickles, pig blood balls in the pickling will add a lot of salt, direct eating will be more salty, everyone fried after adding salt to control the amount, do not fry too salty.
[Copywriting Editor]: Mehai Food Food Diary