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猪红煲

Braised Pig Blood

■ 主料 ■ Main Ingredient
猪血（原液） 1000克 1000 grams pig blood

■ 辅料 ■ Auxiliary Ingredients
肥猪肉 100克 100 grams fatty pork
拍蒜 10克 10 grams crushed garlic
葱花 10克 10 grams chopped green onion
二汤 150克 150 grams light broth

■ 调料 ■ Seasonings
鱼露 1茶匙 1 teaspoon fish sauce
味精 1茶匙 1 teaspoon MSG
胡椒粉 1茶匙 1 teaspoon ground pepper
木薯粉水 2汤匙 2 tablespoons tapioca starch slurry

■ 制作流程 ■ Method
1. 将猪血倒入90℃热水浸煮熟至凝固，捞起后切成 1. Pour the pig blood in 90°C hot water and poach until
方块。肥猪肉切块备用。 solidified. Remove and cut into cubes. Cut the pork
2. 将锅烧热后放入肥猪肉，煸出油脂后，再放入拍 fat into small pieces and set aside.
蒜爆香。 2. Heat the wok and add the fatty pork, render the pork
3. 将猪红放入锅中，加入二汤，再加入鱼露、味精 fat from the fatty pork. Add the crushed garlic and
和胡椒粉调味，焖煮至猪红入味，用木薯粉水勾 stir-fry until fragrant.
芡，撒上葱花，出锅即可。 3. Add the pig blood cubes into the wok, followed by the
light broth. Season with fish sauce, MSG and ground
■ 风味特色 pepper. Simmer until the pig blood cubes absorb the
鲜嫩滑烫，胡椒味浓。 flavours. Thicken the stew with tapioca starch slurry.
Garnish with chopped green onions and serve.

■ Flavour Characteristics
Tender and smooth with a strong pepper flavour.

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