Premium Rice Wine Pig Blood with Bean Sprouts
Recently, my teammate has been temporarily assigned to work at a construction site, where the dust is overwhelming. So, I prepare pig blood dishes for him each week, using Grandma Mi's premium rice wine to enhance the flavor and eliminate the odor. This is my first time trying Grandma Mi's glutinous rice wine, and its beautiful blue hue immediately captured my heart. Once opened, the fragrant aroma of rice wine fills the air, leaving a lingering scent even after cooking. The quality of the ingredients is clean and worth repurchasing.
Materials
| Pig Blood | 200g |
| Bean Sprouts | 150g |
| Premium Rice Wine | 2 tablespoons |
| Ginger | 2 slices |
| Garlic | 2 cloves |
| White Pepper Powder | to taste |
| Salt | 2g |
How To Make
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Wash the pig blood thoroughly and cut it into thick pieces. Rinse the bean sprouts and drain. Slice the ginger and garlic into thick strips.
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Heat oil in a pan and sauté the ginger and garlic until fragrant.
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Add the pig blood and toss quickly in the pan.
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Stir-fry until the pig blood is browned on both sides.
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Pour in Grandma Mi's premium rice wine and mix well.
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Add the bean sprouts and half a bowl of water, then cover the pan.
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Cook until the bean sprouts are tender, then season with salt and white pepper powder.
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Serve hot.
