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Fried bacon with pork blood balls

1. Wash the bacon and pork blood balls, put them into the pot, add some water, cover the pot and cook for about 10 minutes, then remove them and cut them into pieces

2. Wash the white pepper and soak it in water for about 10 minutes. Drain the water and cut it into pieces. Peel and slice the garlic and cut the onion into pieces

3. Put the clean pot on the fire, add the bacon and pork blood balls, stir fry until the bacon is oily, and then add the water that is flush with the material in the pot, cover the pot cover, and boil the water until it is oily

4、 Add garlic and white pepper, stir fry for about two minutes, then add scallions and stir fry well

Cooking skills:

1. Bacon and pig blood balls are generally salty, so there is no need to put salt in them. If the bacon and pig blood balls are not very salty, they can be steamed in the first step, so as to keep their original taste as much as possible. If they are salty, they can be boiled for a while like me, so as to force out some salt.

2. There is oil in bacon, so there is no need to put oil in it.

3. In the third step, add clear water, and then boil all the water until the oil comes out.

4. White pepper is also a special food in Hunan Province. If there is no dry pepper, it can be replaced.