Nutrients are Important After Pregnancy, Iron and Blood Supplements Are All in This One Bowl of Pork Blood Soup
I'm currently 6 months pregnant, and it's important to supplement with blood. Today I'm sharing a delicious and blood-nourishing pork blood soup:
1, 100g fresh pig liver, sliced thinly, with a little(liao jiu -), and red(dòng shǔ fěn - red) mixed evenly.
2, 50g fresh pork, sliced thinly, with a little(yán - salt), and red(dòng shǔ fěn - red) mixed evenly.
3, 200g fresh pig blood, cut into small rectangular blocks. Pig blood is soft, so you can only cut it with your hands, but be very careful(o - a particle used to express emotion).
4, Bring a large pot of water to a boil, then add 2 spoonfuls of salt, which can add flavor and also help to keep the green vegetables green by blanching some(shēng cài - lettuce) and put them in the bottom of the bowl.
5, Then add the pork, pig liver, and once boiled, add the pig blood. Pig blood contains salt, so don't add too much salt to the soup(o - a particle used to express emotion).
6, Remove the foam on the surface. When the pig blood is cooked, you can serve it. Scoop the soup into bowls together.
Look, this simple but nutritious pork blood soup is ready! Add a spoonful of oil and minced garlic, and a spoonful of oil and scallions. Delicious and tasty.
Pig liver is a great ingredient during pregnancy and postpartum. It can replenish iron and blood during pregnancy, and postpartum in the first week, you can use sesame oil to stir-fry pig liver, which is a famous postpartum method from a Taiwanese female doctor. I'll share that with you later. Moms like me who are pregnant should pay attention to their diet to nourish the baby and not gain too much weight!
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