Ingredients: 2 tsp cooking oil 1 small garlic, minced 1 onion, sliced 1 k pork intestines, boiled ad sliced crosswise ½ k pork meat ( lean ) boiled the diced ½ k pork liver, diced ½ cup vinegar 3 cups water 2 ½ cups pig’s blood, strained to remove curdled blood dash of black pepper 2 tsp salt Cooking Instructions: Saute the garlic and onions in cooking oil. Add the intestines, pork and liver. Stir – fry for 5 minutes. Add the vinegar and the blood. Bring to a boil. Occasionally stir to stop the blood from curdling. Simmer for 25 minutes. Season with black pepper and salt. Simmer for 10 minutes more. Serve hot. Note: The blood might dry up during the cooking process. To prevent this, just add more water while cooking. Post navigation
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