Home-style preparation of pork blood stewed with cabbage

　　Pork blood Blood If not handled properly, it can have a strong and unpleasant smell. Now, I will share the method my mother-in-law uses, which results in crispy pig's blood that doesn't taste like pig's blood at all, making it an excellent match with Chinese cabbage.Chinese cabbage It is neither greasy nor fatty, very delicious.

　　Ingredients Main ingredients

260g of pork blood, 220g of Chinese cabbage,Pig fat an appropriate amount, salt to taste, 3 garlic cloves,Ginger 2 slices, 1 piece of green onion,Star anise 2 pieces, dried chili peppers 2 pieces,Chili pepper 2 pieces, cilantro to taste.Cilantro Steps

1. Prepare the ingredients.

2. Cut Chinese cabbage into inch-long segments, omitting the leaves (preferably the middle part of the cabbage, neither too old nor too young), and cut pork blood into long strips.

3. Add an appropriate amount of pig fat to a pan, along with chopped garlic, ginger slices, dried chili peppers, and star anise, frying them slowly until fragrant.

4. Add the star anise and fry together until fragrant.

5. Add the Chinese cabbage segments and stir-fry.

6. After the Chinese cabbage has slightly softened, add the pork blood.

7. Add an appropriate amount of water and salt.

8. Simmer until the Chinese cabbage is just soft, then add cilantro before serving.

9. Enjoy this delicious dish slowly.

Tips

1. Do not cut the Chinese cabbage too finely; use the middle part of the vegetable.

2. Do not add too much salt to maintain its fresh taste.

3. You can omit or limit the chili peppers, as a slight spiciness is enough.

Do not add too many peppers or none at all; a slight spiciness is sufficient.