Pig’s Blood – Pig’s Blood Fried With Chinese Chives
1 pkt Pig’s Blood (300g, cubed)
1 cup chinese chives/ jiu cai (cut in 1 inch lengths)
3 coves garlic (sliced)
1 stalk spring (onion)
5 tbsp soy sauce
1 tbsp sesame oil
1 tbsp Shao Xing wine
pinch of pepper
Heat 3 tbsp of oil and fry garlic till brown. Add pigs blood and fry with medium heat, constantly stirring for about 3 to 5 minutes. Add in chives and the rest of the ingredients and fry for further 2 mins. Serve.
Usage Instruction : Defrost thoroughly before cooking. Do not refreeze. This product must be cooked before eating.
Storage Instruction : Store -18’C
Ingredients : Pig’s Blood 100%
Packed in the UK