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Video of the usual practice of fried mutton blood

1. Cut the whole piece of sheep's blood into small pieces, but not too small, and break it when burning. A little ginger. Refueling in the pot, first pour in the ginger, then pour in the sheep's blood. Fry it first. Turn it over and fry it. Add wine, light soy sauce, add some boiling water and boil for 4 minutes! There is no need to add salt, sheep's blood itself is a bit salty. Come out of the pot.

2. Ingredients: 2 jin of sheep's blood, 4 cloves of garlic, 2 red green peppers, 2 green peppers, 1 onion and proper amount of ginger. Wash the sheep's blood, garlic, ginger, onions, green peppers, stamp the garlic into small pieces, cut the green peppers into shreds, cut the ginger into shreds, cut the onions casually, and remove the heart-hard one so that it will be dispersed when stir-frying.

3, step: first deal with the ingredients, because the blood of the sheep is soft and crispy, so handle it gently. Cut the sheep's blood into slices of about one centimeter; prepare the rest of the auxiliary materials. Heat the oil in the pan, add spring onions, ginger, garlic, pepper and dry chili to stir-fry for fragrance. Put in sheep blood slices and stir-fry. Season with salt, vinegar and oyster sauce. Because the sheep's blood itself is cooked, it only needs to be heated thoroughly.

4. First soak the sheep's blood in cold water, remove the blood from it, then wash it with water, control the moisture, and cut it into slices about 0.3 centimeters thick. Green pepper, carrots, rinse with water, cut into diamond slices, set aside. Cut green onions, ginger and garlic, and set aside. Put a little starch in the bowl, mix it with water, hook into sauce and set aside.

Question 1: the raw materials of fried sheep blood: 1 piece of sheep blood, 200 grams of leek, 50 grams of garlic seedlings, cooking wine, dried pepper, green pepper, sesame pepper, garlic, pepper, oil, salt, sugar.

How to stir-fry sheep blood clot?

Food preparation: sheep blood clot, spring onions, garlic, dried chili, edible oil, water, salt, oyster sauce, five-spice powder, corn starch. Deal with onions and garlic: wash onions and cut them into sections and slice garlic. Deal with blood clots: cut the prepared sheep blood clots into slices, blanch them with boiling water for a while, or boil them directly in boiling water. Be careful not to cook for too long. Soak it in cold water immediately after it is removed, cool it and set aside.

Step: fresh sheep blood, wash clean. Gently cut into small pieces and set aside. Cut green onions, chopped onions, shredded chili, sliced garlic, sliced ginger, set aside. Boil water in the pot, boil and blanch sheep's blood for 30 seconds, remove after discoloration, drain and set aside. Hot pot cold oil, add green onions, ginger, garlic slices, saute. Add chopped onions and shredded chili peppers and stir-fry.

Clean the sheep's blood, cut into 2 pieces of suitable size, and then the next step is James water, cold water directly into the pot, while adding some green onion slices of ginger and cooking wine to remove the fishy smell, boil it until the water boils for 2 minutes, take it out, put it in a clear water basin, wash off the floating powder and set aside 3 pots to heat, adjust the heat and put in the oil.

Sheep blood 250g sharp pepper 3 carrots 50g spring onions 20g ginger 10g garlic 5 valve water starch 10g sheep blood cut into pieces. Cut the spring onions, ginger, garlic and pepper. Heat the oil in the pan and stir-fry the spring onions and ginger to taste. Add sharp pepper and sheep's blood, add oyster sauce, cooking wine and soy sauce, stir well, pour in water starch, then add garlic and serve.

How to make sheep's blood delicious? it's a common practice to stir-fry sheep's blood.

Wash sheep's blood and cut into pieces. Cut off the garlic. Heat the pan with oil. Add the garlic and stir-fry it to taste. Pour in sheep's blood. Add salt and pepper and stir well.

Stir-fried sheep blood with chili peppers. Soak the sheep blood in water for a while and take out the slices. Remove the seeds and wash the chili peppers into slices. Put the oil in the hot pot and add a little shredded ginger pan first. Add the sheep's blood and stir-fry until it changes color. Add chili, spring onion, ginger, vinegar, delicious, stir-fry with salt for 30 seconds.

Fresh sheep blood, wash it clean. Gently cut into small pieces and set aside. Cut green onions, chopped onions, shredded chili, sliced garlic, sliced ginger, set aside. Boil water in the pot, boil and blanch sheep's blood for 30 seconds, remove after discoloration, drain and set aside. Hot pot cold oil, add green onions, ginger, garlic slices, saute. Add chopped onions and shredded chili peppers and stir-fry.

Stir-fry sheep's blood in spicy sliced James water, change color and heat oil, chopped green onions, garlic slices, star anise pan, stir-fry fresh chili, stir-fry lamb blood (0.5-0.8 cm thick is too thin and easy to break), stir for a while, then soy sauce, soy sauce, oyster sauce continue to stir-fry, add some salt and sugar, lift fresh, continue stir-frying.

Practice: cut sheep's blood and tofu into pieces and set aside; wash sheep's miscellaneous and boil them in boiling water, then put the chopped tofu and sheep's blood into the pot; boil for about 10 minutes, add vermicelli and rape after the soup is whitened; then add the right amount of salt; sprinkle with minced parsley and shallots after coming out of the pot, then sprinkle with chili oil.