How to cook Stir-fried Leek with Pork Blood?

How to cook Stir-fried Leek with Pork Blood?

Stir-fried Leek with Pork Blood

Pig blood is also called "pig red" because of its rich nutritional value, so it is also known as "liquid meat". Eating more pig blood has many benefits, such as removing pneumoconiosis, clearing lungs, beautifying, and replenishing blood.
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Course: Main Course
Cuisine: Chinese
Keyword: Stir-fried Leek with Pork Blood
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 61kcal
Author: Jerry Ye


  • 200 g Pig blood
  • 200 g water
  • 200 g leek
  • vegetable oil right amount
  • salt right amount


  • Prepare the pig blood and water, add some salt, mix well, and wait for it to solidify
  • Slice the coagulated pig blood, cut the leek into long pieces
  • Put water in the pot, put the pig's blood in it, boil it, skim off the foam, remove the pig's blood and drain the water
  • Put a little oil in the pot, add a little fat meat, and fry out the fat (if there is no fat, this step can be omitted)
  • Pour in the leeks, stir-fry until slightly softened, pour in the hot slices of pork blood, add salt, and stir-fry evenly to get out
  • Finished product


Nutrition Facts
Stir-fried Leek with Pork Blood
Amount Per Serving
Calories 61 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 25mg1%
Potassium 180mg5%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 1667IU33%
Vitamin C 12mg15%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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