Pork Blood Stew in Pickled Chili Sauce | 泡椒猪血

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dice garlic and ginger, set aside. Slice and dice pickled chili, prepare and slice chives into small segments.

Step 2

Clean and slice fresh pork blood into small cubes, set aside.

Step 3

Add a few pieces of sliced ginger, a couple of scallions and cooking wine in a pot of water bring pot to bring. Throw in fresh sliced pork blood cubes to blanch for a couple of minutes (this step helps to get rid of smell of pork blood), remove pork blood from the heat, set aside.

Step 4

To make corn starch mixture, mix corn starch with cold water, whisk well.

Step 5

Quickly heat up cooking oil in a sauce pan, add in minced garlic, ginger and pickled chili sauce to mix until fragrant. Further throw in pre-cooked pork blood cubes to mix well. Add in water to mix, season with light soy sauce and oyster sauce, bring broth to boil and simmer for a few minutes. Finally add in corn starch water mixture to mix till the sauce thickens, garnish with sliced chives, mix well and remove from heat, serve warm.

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