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Ingredients:
300g large intestines
300g coagulated pig's blood
80g Chinese chives
40g salted vegetable
5 slices ginger
1t salt
1/4t black pepper
1T rice wine
10C stock
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Rinse intestines and pig blood. Cut blood into bite-size pieces and
blanch in boiling water. Remove and soak in cold water, rinse and
drain.
Clean chives and cut into small sections. Wash salted vegetable, shred
finely.
2)Boil 5C of water in a pot, add intestines, ginger and rice wine. Turn
to
lower heat and simmer until intestines are tender. Remove, drain and
cut
intestines into small pieces and set aside.
3)Boil 10C of stock in a pot, add intestines, pig blood and salted
vegetable. Cook additional of 5 minutes. Add pepper, salt and chives.
Boil briefly, pour into serving bowl; serve.
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