血肠的做法

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By 西沟小当家

用料

• 酸菜 半颗
• 五花肉 四两
• 血肠 一根
• 冻豆腐
• 粉丝

做法步骤

1、冷水下锅，将血肠与五花肉煮熟，血肠大约煮5分钟，血液凝固即可，五花肉大约15-20分钟筷子能轻松扎透的程度注：五花肉是焯水后的

2、煮熟后捞出放凉，五花肉切薄片，血肠切大段，备用

3、冻豆腐解冻或冷冻的焯水备用

4、粉丝泡软

5、酸菜淘洗干净

6、攥干水份备用

7、热锅凉油小火炒香蒜末炝锅，转大火将酸菜下锅，炒干水份

8、加煮肉的热汤或热水煮出香气，将五花肉放入一同炖煮，根据食物成熟的难易程度逐步下入，冻豆腐，粉丝，血肠，加盐和胡椒粉调味

9、全部成熟后捞出摆盘即可，有条件的可以用卡司炉或者酒精灶，上桌后继续加热风味更佳

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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