The home-cooked practice of roasting pig's blood is fresh and tender, simple and delicious

The ingredients are prepared as follows

A piece of pig's blood, a small handful of leeks, a few millet peppers, garlic, ginger, salt, chicken essence, pepper, light soy sauce, oyster sauce,

Step 1: First, cut the pig's blood into small pieces, cut the leeks into segments, and chop the ginger, garlic, and millet pepper and put them on a plate for later use

Step 2: Boil water in a pot to blanch the pig's blood for two minutes, blanch and drain the water for later use, heat the oil, add ginger, garlic and millet pepper to stir-fry until fragrant, add the blanched pig's blood and continue to stir-fry

Step 3: Add a bowl of water to stir-fry for about 1 minute, then add an appropriate amount of salt, chicken essence, oyster sauce, light soy sauce and pepper

Step 4: Add leeks after stir-frying evenly, the leeks can be out of the pot when they are broken, the pig's blood is fragrant, spicy, tender, and smooth, super delicious and rice