The head chef teaches you a recipe for pig blood balls, home-cooked taste, is a method of Hunan cuisine, pepper pig blood balls ingredient preparation steps cooking steps gourmet common sense production guide

Pig blood pills are a specialty of Hunan, and there are still a few that have not been eliminated at home after the Spring Festival! This simple little stir-fry will teach you!

60 g green pepper, 20 g red pepper, 150 g pig blood balls

15 g ginger, 10 g green onion, a pinch of garlic

2 grams of salt, 15 grams of watercress paste, cooking wine, monosodium glutamate, water starch, cooking oil a little each

1. Cut the washed green onion into segments.

2 Peel and wash the garlic and chop into minced garlic.

3 Peel and wash the ginger and cut into diamond-shaped slices.

4 Then cut the washed green and red peppers separately, remove the seeds, and cut them into small pieces.

5 Washed pig blood balls cut in half and cut into slices.

6 Pour some water into a pot, bring to a boil over high heat and add an appropriate amount of cooking oil and salt.

7 Pour in the chopped green and red peppers, stir a few times and blanch for half a minute until they are out of shape.

8 Remove, drain and set aside.

9 Raise another pot, pour in the appropriate amount of cooking oil, cook until 50% hot, pour in the cut pork blood balls, stir and glide for a while.

10 Remove the pig blood balls and drain the oil and set aside.

11 Leave the oil in a pot, pour in the shallots, minced garlic and ginger slices, add the bean paste and sauté until fragrant.

12 Add the green and red peppers and sauté for a while.

13 Pour the pig blood balls into the pan and stir-fry well.

14 Drizzle with a little cooking wine and sauté to create a fragrant flavor.

15 Add a pinch of salt and MSG, turn to low heat and stir-fry quickly to taste.

16 Pour in an appropriate amount of water starch.

17 Stir-fry quickly.

18 Serve with sautéed pork blood balls.

The capsaicin enriched in green and red peppers is an antioxidant substance that blocks the metabolism of the cells involved, thereby terminating the cancerous process of cell tissues and reducing the probability of cancer cells. In addition, capsaicin can also promote fat metabolism, prevent the accumulation of fat in the body, and help reduce fat, lose weight and prevent disease.

When cutting peppers, soak the knife in cold water for a while before cutting to avoid irritating the eyes with capsaicin.

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