Pork Blood Soup

 Pork Blood Soup

history

Boil pork offal, boil pork blood, some call it pork blood cauliflower. It is a soup dish in Malaysia and Singapore. Originated in China in the Chaozhou area, it is a clear soup eaten with rice by boiling various types of pork offal, including liver, heart, intestines, stomach, tongue, pork blood, as well as sliced ​​pork pieces, salted pickles, tofu, eggs, sprinkled with chopped green onion leaves. and pepper Eat it with chili sauce or soy sauce that has been cut into chunks.

nutritional value

Nutrition information, calories, energy and nutrients. In 1 bowl (600g) of pork blood soup, there are 216 kcal, 30.3 g protein, 6.2 g carbohydrate, 7.8 g fat and contain sodium salt, cholesterol. , vitamins, saturated fats, unsaturated fats, sugars, dietary fibers, etc. Pork blood soup is a very suitable breakfast food and is a very beneficial partner. Because pig blood contains iron and vegetables such as gourd leaves contain a lot of vitamin C. Iron must contain vitamin C. It is well absorbed. Just like vitamin C It must have iron to be absorbed into the body well. So it's a perfect pairing, so pork blood soup. It is considered a good health food.

raw material

• 300 g pork ribs
• 2 heads of garlic
• 2 coriander roots
• 1 tbsp ground pepper
• 200 g pork liver
• 200 g pork hearts
• 1 cup pork blood
• 200 grams of pork stomach
• Baby and pork intestines 300 g.
• ground pepper
• 1/2 cup spring onions and cilantro
• 1/2 cup fried garlic pork
• set celery
• 1 cup gourd
• soy sauce
• pickled chilli
• cayenne pepper
• granulated sugar

how to do

• Put the water in the pot over medium heat, add the bouillon cubes, set the celery and let it boil for a while. make the soup smell good
• Shape the marinated pork into small cubes into the boiling water and wait for it to be cooked.
• Add poached pork, poached liver, and tofu, season the soup with fish sauce, seasoning sauce, and taste as you like.
• Add the pork blood. When it boils, add the celery and spring onions. When it boils again, turn off the heat. Before serving, put the gourd in the bottom of the cup and pour the boiled pork blood over it.

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