1, materials: a piece of pig blood, ginger, garlic, sauerkraut, pepper, starch.

2. Practice: A. Stir-fry ginger, garlic and pepper with oil in the pot.

B, slice pig blood and stir fry.

C, put a bowl of hot water, pour sauerkraut, and put some salt.

D, stir in the pot for a while, pour the starch liquid to thicken, and take out the pot.

Pig blood soup powder

Raw materials: rice flour, pig blood;

Ingredients: onion, ginger, garlic, Lee Kum Kee garlic sauce (bean paste with Chili sauce is also acceptable), sesame oil and shrimp;

Seasoning: salt, chicken essence, soy sauce, spicy fresh, pepper;

Soup base: bone soup;

1. Cook the rice noodles first. The more authentic Nanchang rice noodles should be "Xinfeng rice noodles" (pure experience, not advertising! ), the "Jiangxi rice noodles" often seen in supermarkets are not authentic and are not suitable for making soup powder; When cooking rice noodles, prepare ingredients, first cut pig blood into mahjong size;

2. Soak the shrimp in warm water to avoid being too salty;

3. Chop onion, ginger and garlic for later use;

4. Mix garlic Chili sauce with sesame oil for later use; Shops selling pig blood soup powder outside generally have their own special garlic chilli sauce, which is unique!

5. After the rice noodles are cooked, pour them into the basket, rinse the slurry with clear water, and put them into the basket to drain the water for later use;

6. Then cook pig blood. If you are particular about it, of course, it is best to use bone soup as the soup base. Usually, when I am busy, I switch to water to drink, which tastes good! Pig blood is easy to cook, and it can be boiled for 3-5 minutes;

7. When the pig's blood is almost cooked, scald the rice noodles with hot water and add onions, ginger, garlic, hot sauce and shrimp skin;

8. Add a little salt, chicken essence, spicy fresh and pepper, pour the cooked pig blood and soup on the seasoned rice noodles, and add a proper amount of soy sauce to mix well!