Chive Pork Blood Clay Pot
Blanch cubed pork blood, then stir-fry with chili peppers and garlic-chili sauce until fragrant. Add Chinese chives and toss until evenly coated for a fresh, fragrant, silky, and tender dish.
Ingredients
pork blood (cut into 1.5 cm square pieces)
400 g
chives (trimmed, washed and cut into 3 cm long segments)
300 g
red chili peppers (stemmed, washed and cut into rings)
50 g
lard
to taste
salt
to taste
MSG
to taste
chicken bouillon
to taste
soy sauce
to taste
garlic chili sauce
to taste
oyster sauce
to taste
ground white pepper
to taste
sesame oil
to taste
chopped scallion
to taste
minced ginger
to taste
minced garlic
to taste
fresh broth
to taste
Instructions
1
Step 1
Trim and wash the chives, then cut into 3 cm long segments. Stem the red chili peppers, wash and cut into rings.
2
Step 2
Cut the pork blood into 1.5 cm square pieces.
3
Step 3
Bring water to a boil in a pot, add the pork blood pieces, blanch with soy sauce, then transfer to a colander to drain.
4
Step 4
Heat lard in the pot until hot, add minced ginger, minced garlic, and chili rings, and stir-fry until fragrant. Add the garlic chili sauce and stir until fragrant. Add the pork blood pieces, then season with salt, MSG, chicken bouillon, and oyster sauce. Pour in the fresh broth. Once the broth comes to a boil, add the chive segments and stir to combine. Transfer the mixture to a red clay pot, sprinkle with ground white pepper and chopped scallion, drizzle with sesame oil, and serve.
