Food & Receipts

Pork’s Most “Unhygienic” Part Turns Out to Be a “Miracle Cure”, Containing 10 Times More Iron Than Meat, Enriching Every Dish

Although many people consider it a "super dirty" part of a pig, with this cooking method, you will have a delicious and nutritious dish to entertain your family.

Administrator

21 April, 2024

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When it comes to pig’s blood, many people shake their heads and “strongly disapprove” because they believe that this food is too dirty and should not be purchased for consumption. However, in reality, pig’s blood is considered by many to be “liquid meat” because it contains a high iron content, even 10 times higher than lean meat.

In addition, pig’s blood also contains coban, a trace element that has the ability to prevent the development of malignant tumors and many other types of vitamins and minerals… Thanks to this, dishes made from pig’s blood have many good effects for health such as preventing aging, improving memory, and strengthening the immune system…

1. Ingredients for stir-fried pig’s blood with chives

– Pig’s blood

– Chives

– Garlic

– Seasonings: Ground black pepper, salt, oyster sauce

Remove spoiled and wilted leaves from the chives and then wash them thoroughly and cut them into short segments.

2. How to make stir-fried pig’s blood with chives

Step 1: Prepare the ingredients

– After purchasing the pig’s blood, it should be washed thoroughly and then sliced into small, bite-sized pieces.

– Remove spoiled and wilted leaves from the chives and then wash them thoroughly and cut them into short segments.

– Peel the garlic, rinse it with water, and mince it.

Step 2: Blanch the pig’s blood

– Place a pot of water on the stove and bring it to a boil.

– Next, add the pig’s blood to the pot and quickly boil it for about 1 minute, then remove it and set it aside.

Before cooking, you can blanch the pig’s blood.

Step 3: Stir-fry the pig’s blood with chives

– Place a pan on the stove, add cooking oil to heat, and then add the garlic to brown.

– Wait until the garlic turns a beautiful golden color and gives off an aromatic smell, then add the cleaned pig’s blood to the pan and stir-fry together.

– Depending on your and your family’s taste, you can season the dish with a little oyster sauce, ground black pepper, and a small bowl of water.

– Cover the pan with a lid to allow the blood to absorb the seasonings, then add the chopped chives and stir-fry together. At this point, you can taste the dish again and add a little more seasoning to taste, and stir-fry until the chives are cooked through.

After cooking, the stir-fried pig’s blood with chives will have an attractive color with a slightly dark brown hue from the pig’s blood and green from the chives. When eaten, you will notice the soft and fragrant blood combined with the refreshing chives. You should enjoy this dish while it is still hot because if left to cool, the dish may become腥.

You should enjoy stir-fried pig’s blood with chives while it is still hot because if left to cool, the dish may become腥.

3. Notes when making stir-fried pig’s blood with chives

– When choosing to buy blood, you should carefully observe the color of the ingredient. Good pieces of blood are usually dark red in color. If the piece of blood is bright red, you should be careful because it may have been mixed with additives.

– If you buy pre-boiled blood, you can use your hand to touch the surface to check the quality. Good pieces of pig’s blood are usually firm and easy to break, while pieces that are chewy and smooth may have been added with additives by the seller.

– Before stir-frying the pig’s blood, you need to wash it thoroughly and blanch the ingredient in boiling water to remove the characteristic腥smell and any remaining dirt. In addition, this step also helps the blood pieces to be chewy and not break apart during the stir-frying process.

– Do not blanch the blood for too long. Wait until the surface of the blood pieces becomes firm, then remove them immediately because if left for too long, the pig’s blood may become tough and create a dry, fibrous texture when eaten.

– If you like spicy food, you can add a few slices of fresh chili to the stir-fry.

Frequently asked questions

To create this dish, you will require pig’s blood, chives, garlic, and seasonings such as ground black pepper, salt, and oyster sauce.

Firstly, wash the pig’s blood thoroughly and slice it into small, bite-sized pieces. Clean the chives by removing any spoiled or wilted leaves, then wash and cut them into short segments. Finally, peel and mince the garlic.

Begin by heating oil in a pan and adding the garlic until it turns golden and aromatic. Add the pig’s blood and stir-fry, seasoning with oyster sauce, black pepper, and a small amount of water to taste. Cover the pan briefly to allow the blood to absorb the flavors. Next, add the chopped chives and continue stir-frying until the chives are cooked. Adjust the seasoning to your preference.

The stir-fried pig’s blood with chives should have an attractive color combination of dark brown from the blood and green from the chives. The dish offers a unique blend of soft, fragrant blood and refreshing chives. It is best enjoyed hot, as it may develop an unpleasant smell if left to cool.

When purchasing pig’s blood, opt for a deep red color, avoiding bright red pieces that may indicate the presence of additives. Pre-boiled blood should feel firm and easy to break; chewy and smooth textures may suggest the addition of additives. Always wash the blood thoroughly and blanch it briefly to eliminate any unpleasant odors and ensure cleanliness. Avoid over-blanching, as this can make the blood tough and fibrous. For a spicy kick, add fresh chili slices to the stir-fry.